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    You are in: Home / Recipes / Beef Consomme Recipe
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    Beef Consomme

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 50 mins

    50 mins

    3 hrs

    txzuckerbaeckerin's Note:

    A staple in French cooking and time-consuming to make, but well worth every minute! It must be absolutely fat free to become clear. This recipe calls for some cooking experience and a lot of care and patience--please follow the instructions carefully! The list of ingredients states beef round steak, which I couldn't alter...it means simple beef round, or as also listed beef rump.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid.
    2. 2
      Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
    3. 3
      They need to burn black, while doing so, do not lift off the foil to check. The rim of the onion will turn black and then you can check.
    4. 4
      This will not influence the taste of the consommé, but make the color dark brown.
    5. 5
      Chop all the vegetables (not the spices!) in the food processor till very coarse.
    6. 6
      Add the beef cubes and pulse several more times, but do not puree!
    7. 7
      Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices.
    8. 8
      Whisk the mix into the warm beef stock reduction and let simmer without boiling.
    9. 9
      Carefully stir mixture and scrape the bottom of the pot to prevent burning, until the egg foam starts to rise to the top, about 30 minute.
    10. 10
      When the egg foam starts to solidify, make a small hole into the middle with a wooden spoon, this will keep the mass compact and easier to handle later.
    11. 11
      Continue to simmer, until the egg foam mixture is solid, about another 30 minutes.
    12. 12
      Remove pot from heat.
    13. 13
      Skim the egg foam mix carefully off the top with a slotted ladle.*.
    14. 14
      Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consommé 1 spoonful after another through the sieve into a big sauce pan.
    15. 15
      If for any reason the consommé is NOT clear at this stage, reheat and add 3 more egg whites to the consommé. This should pick up any left over particles in the liquid.
    16. 16
      Always move the fluids slowly and carefully.
    17. 17
      Repeat the sieving process, if necessary.
    18. 18
      Heat consommé gently and season with salt to taste.
    19. 19
      The consommé should be of a warm brown color.
    20. 20
      Best as a soup in a French gourmet dinner.
    21. 21
      * Do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious Sunday treat!

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    Ratings & Reviews:

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    Nutritional Facts for Beef Consomme

    Serving Size: 1 (4297 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 254.8
     
    Calories from Fat 100
    39%
    Total Fat 11.2 g
    17%
    Saturated Fat 4.5 g
    22%
    Cholesterol 63.8 mg
    21%
    Sodium 2015.6 mg
    83%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.2 g
    9%
    Protein 31.4 g
    62%

    The following items or measurements are not included:

    whole black peppercorns

    juniper berries

    beef round steak

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