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Beef Consommé Recipe

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Beef Consommé is a hearty, full bodied broth. For the best flavor, use veal stock that is homemade. In a pinch, you can use store-bought beef broth. The sprig of thyme is optional, but adds a nice herbal note.

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

  • 1 tablespoon black peppercorns, crushed
  • 4 egg whites
  • 4 eggshells, crushed
  • 3 roma tomatoes, quartered
  • 4 ribs celery, coarsely chopped
  • ½ lb premium ground beef (sirloin)
  • 1 sprig thyme
  • 2 teaspoons salt
  • 6 cups veal or beef stock

Preparation:

Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy. In a food processor, pulse together the tomatoes, celery, and beef a few times.

Combine the veal or beef stock, the vegetable-beef mixture, the eggs, thyme, and salt in a large stockpot and bring to a boil, stirring constantly. Reduce heat and simmer, without stirring, for 30-40 minutes. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired. Serve hot.

Makes 10 servings.

User Reviews

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 1 out of 5
Over flavoured and over complicated!, Member hamish44

Assuming you have made your own beef bone stock (recipe below) and removed the fat this classical recipe is guaranteed. For 2 pints of Consommé start with 3 pints of COLD stock plus 1/4pint COLD water. Add 4oz of finely chopped carrot, celery, leek and onion. Add 2 egg whites (plus shells if you like), a few peppercorns and a sachet of Bouquet Garni, (parsley, thyme, oregano, marjoram, bay and basil) plus one level teaspoon of salt. Add 8oz of boiling beef (shoulder), fat removed and cut into fine slices. (DO NOT USE MINCED (GROUND) BEEF/STEAK OR THE CONSOMME WILL JUST TASTE OF MINCE!) Stir thoroughly, set on to your lowest heat THEN LEAVE STRICTLY ALONE UNTIL READY! It will take 30/45mins to come to a simmer. Add 60/75 mins then turn off the heat. (During this time the vegetables etc rise to the surface and form a crust. When it starts to simmer the crust bulges upwards and finally erupts like a mini-volcano revealing crystal clear liquid. The final hour just improves the flavour. Tilt the pan and ladle slowly through a fine sieve into a jug. The last drops will be cloudy. Pour all through damp double muslin. If left to cool it will become jelly. (jello) BEEF BONE STOCK 10lbs beef leg bones, cut into pieces (free from your grateful butcher) roasted with the vegetables for 30 mins at 180C or 325F 16/18 pints water 2 onions halved. 1 large leek halved 2 carrots 4 sticks celery 2 bay leaves 1 heaped teaspoon salt Handful of peppercorns Thyme, parsley Bring to the boil, turn to simmer, skim then leave for 6/8 hours. Finally, strain into a new pan. You should have about 6/7 pints. Leave to cool overnight. Next day remove the fat that will have set as a disk on top of the stock. Proceed to the Consommé recipe.

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