Beef Consommé

Consommé, also known as the king of broths, is a rich, clear, and flavorful clarified broth that can be made from any animal protein. Usually served as a course in itself, this traditional preparation dates back to the Middle Ages and was usually eaten by the wealthy, who could afford the ingredients. The liquid, not any of the solids, is the only component of the dish that's eaten. This recipe makes a delectable and silky bowl of succulent, clarified beef broth that can be enjoyed hot as a light supper or as a small serving during a cold winter afternoon.

The technique needed for perfect consommé is as interesting as it is easy to master, but it does require a whole lot of patience because the ingredients will yield the flavor at their best when left undisturbed for the right amount of time. A mixture of ground beef, egg whites, eggshells, and vegetables is left to simmer in veal stock. Once the meat floats to the top, bound together by the egg whites, the most important part of the simmering process begins. This so-called "raft" will stay on top of the pot, and the liquid simmering at the bottom will be the consommé, enriched by the flavors of everything that floats above. Not disturbing this raft is key, and the clarity of the consommé is also what differentiates it from a simple broth. Although not all recipes call for it, it's said that adding the eggshells to the pot helps clarify the broth and gives the raft more structure.

We use homemade veal stock for the best flavor, but an organic store-bought beef broth will do in a pinch. Choose a lean cut of beef, as the rendered fat will need to be removed, jeopardizing the clarity of your final consommé. Sirloin, shank, or shoulder are your best bets for the meat because they're flavorful and low in fat. As the eggshells will also be part of the simmering process, choose organic pastured-raised eggs.