Beef Consommé with honey & vegetables

Beef consommé is an overly delicious and nutrient-rich soup accompanied by Karystos honey and vegetables executed by Chef Dimitris Tziovaras.

Greek honey

Delicious recipes with honey

This flavorful soup does not include a clarified beef stock or beef broth as some may think. The word “consommé” in French bears the meaning of “completed” or “concentrated“.

Dimitris Tziovaras, kitchen member of Salonica Restaurant at Makedonia Palace prepares his own version of beef consommé with Karystos honey and vegetables. An excellent choice for a family-pleasing lunch.

**Beef consommé** is an overly delicious and nutrient-rich soup accompanied by Karystos honey and vegetables executed by Chef Dimitris Tziovaras.

Beef Consommé with honey & vegetables

Ingredients

500 gr mirepoix chopped or blended (mixture of chopped celery, onions & carrots)
1 1/2 kg minced beef
5 egg whites
2 chopped tomatoes
Beef broth*
Salt & Pepper
Pimento
2 bay leaves
Peppercorns
100 gr Karystos honey
50 ml balsamic vinegar
1 lit Mavrodafni wine
2 onions
2 carrots
Fresh thyme
Half celeriac

Cooking Instructions

For the beef broth*

In a baking tray add the bones, pour a few drops of olive oil and bake in the oven for approximately 20 minutes in 200 degrees.

In a pan add olive oil, 2 onions, 2 carrots, 1 garlic(cut in half), half celeriac, 1 leek and cook in medium high heat.

Remove the bones from the oven and add them to the pan. Pour the honey, the balsamic vinegar and Mavrodafni wine into the mixture.

Fill with water until the mixture is covered and boil for 3 hours, adding water if necessary.

Pass the broth through a fine sieve and let it cool.

Remove the beef’s fat from the surface, using a ladle.

For the consommé

Mix the mirepoix with the ground beef. Whisk the egg whites until they become a meringue and add the tomatoes.

Pour the mixture into the broth and mix well.

Allow the mixture to simmer, stirring gently, until the ingredients rise to the surface for about 8-10 minutes.

Make a hole in the ingredients and add salt along with the remaining spices and vegetables into it.

Lower the heat and simmer for 2 hours.

Pass the consommé through a cloth very carefully by using a ladle.

Heat it up before serving. Add salt if needed.

About the Author

Dimitris Tziovaras- Kitchen member of Salonica Restaurant at Makedonia Palace

Born and raised in Panteleimonas in Pieria, Dimitris Tziovaras, since early teenage years, found himself working in the Food & Beverage industry. First as a waiter and then as a cook, was always driven by his love for flavors and aromas. Following his zeal and passion for cooking these past 20 years, Chef has worked successfully with professionals in Greece both in hotels and restaurants.

His horizons broadened up even further as he works on the side of multi awarded Chef Sotiris Evangelou, in Makedonia Palace and is a member of Salonica restaurant’s kitchen.

Contributors

Meli Karystou-Evaggelia Keki is a family business producing Greek honey of finest quality. With an experience of over 25 years bring to our family table the most precious life’s gift.

Contact Details

6937201081