Beef Consomme Easy Recipe

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Beef stock or “consomme,” as it is known in the culinary world, is rich and multidimensional beef broth. You can use veal and make your own homemade stock for best results. If you are in a hurry though, you may use its store-bought counterpart.

How The Beef Stock Refinement Works

When you prepare beef stock at home, some proteins from the meat dissolve poorly in the liquids and result in a murky or dark appearance. After the water reaches a certain high temperature, these proteins stick together and rise to the upper surface.

When you properly monitor this procedure these clotted proteins will all rise to the outer surface, revealing totally clear stock.

Key Ingredients For Clearing Beef Stock/Broth

1. Fat-free ground beef is a rich source of clean protein that allows the clarification of meat proteins and also boosts the flavor of the beef stock.
2. Egg whites to boost the meat’s clarification potency.
3. Mirepoix (diced vegetables) and other herbs or seasonings add flavor.
4. Acidic-based ingredients e.g. tomato juice help break down and bind the proteins together. These are not mandatory, but they are quite helpful.

Classic Beef (or Veal) Consommé Recipe

Ingredients

Base:

• 1 lb (450 g) ground beef (veal preferred for a lighter flavor)

• 20 cups (5 quarts) cold veal or beef stock

• 8 oz egg whites

Mirepoix:

• 8 oz white onion, finely chopped

• 4 oz celery, finely chopped

• 4 oz carrots, finely chopped

• 8 oz tomatoes (canned or fresh), chopped

• 6 stems fresh parsley, chopped

Seasonings:

• 2 whole cloves

• 1 bay leaf

• Pinch of dried thyme

• ½ tsp crushed black pepper

Instructions

1. Start with Cold, Rich Stock
   Use a flavorful beef or veal stock that’s cold. If your stock tastes weak, reduce it by simmering until it’s rich, then cool completely. Skim off any excess fat.

2. Prepare the Clarifying Mixture
   In a large stockpot, combine the ground beef or veal, mirepoix vegetables, tomatoes, egg whites, herbs, and spices. Mix thoroughly with a wooden spoon or whisk.

3. Add the Stock
   Gradually pour in the cold stock, stirring to fully incorporate it with the meat and vegetable mixture.

4. Bring to a Simmer
   Place the pot over low heat and slowly bring it to a simmer, stirring occasionally.

   • As it heats, the proteins in the meat and egg whites will rise to the surface, forming the “raft” that will clarify the broth.

5. Simmer Gently
   Once simmering, stop stirring. Reduce the heat so it stays at a gentle simmer—never a rolling boil, as that can break the raft and cloud the consommé. Let it cook uncovered for about 1½ hours.

6. Strain the Consommé
   Carefully ladle or siphon the clear liquid from beneath the raft into another pot. Strain it through several layers of cheesecloth to remove any remaining particles.

7. Degrease the Surface
   Skim any remaining fat from the top using a ladle or blot gently with strips of brown paper (they absorb fat without soaking up much liquid).

8. Taste & Adjust Seasoning
   Season with kosher salt to taste—its purity gives a cleaner flavor than table salt.

Storage:

• Refrigerate for up to 3 days or freeze for up to 3 months.

Serving Tip:
Consommé is best served hot, garnished with fresh herbs or thinly sliced vegetables for a refined presentation.

Pin this recipe to your favorite soup board so you can make this elegant French consommé anytime.

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