Beef Consommé | CONSOMMÉ DE BOEUF
Course: MainServings
4
peopleCooking time
3
hours30
minutesIndulge in the rich and clear flavors of a classic beef consommé, perfect for an elegant starter or a comforting main course. This time-honored recipe delivers a delicate and clarified soup that uses egg whites to capture impurities, creating a pure and flavorful broth. Complete with a garnish of fresh vegetables, this consommé is a testament to traditional cooking techniques.
Ingredients
- Beef Broth
500g stewing beef
500g beef bones
500g beef on the bone, e.g short ribs
1 large onion
1 leek
1 carrot
1 stick of celery
half a turnip (if available)
4 cloves of garlic
2 or 3 bay leaves and thyme
12 peppercorns, 2 cloves
- Beef Consommé
1.5 litres of broth
300g minced beef
50g beef or chicken liver
50g carrot
50g leek
25g celery
100g tomato
3 or 4 egg whites
salt, to taste
sherry, to taste
- Garnish
carrot
turnip or potato
peas
celery
string beans
Directions
- Beef Broth
- In a large pot cover the meats and bones with water and slowly bring to a simmer. Let gently simmer for an hour and a half, skimming off the fat and froth regularly.
- Then add the vegetables, spices and herbs and let simmer for a further hour and a half.
- Strain the broth, meats can be kept aside for other recipes.
- Beef Consommé
- Finely dice the tomato, celery, leek, carrot and liver. Add them into a pan with the minced beef, egg whites and a generous pinch of salt, stir well.
- Pour in the appropriate amount of broth and keep stirring. As it comes to a simmer the stirring will enable the egg whites to catch hold of impurities and form a coagulated raft. When the raft begins to form stop stirring.
- When the bubbling liquid starts to erupt through the raft, turn the heat down to low and form a little gap on the side, allowing the bubbles to rise in only one spot. Allow to gently simmer for 40 minutes to an hour.
- To prepare the garnish, finely dice the carrot, turnip/potato and celery and blanche them in salted water with the peas until just tender. Cool them immediately in cold water to stop them cooking further.
- Strain the consommé through a cloth, taking care to not disturb the raft, adding salt and sherry to taste. To serve, add the garnish to a bowl and pour the consommé on top.
- Garnish
- Finely dice the carrot, turnip/potato and celery and blanche them in salted water with the peas until just tender.
- Cool immediately in cold water to stop them from cooking further.
