Appetizers & Starters > Soups & Broths > Broths & Consommés > Beef Consommé
Classic Beef Consommé
A clarified beef broth renowned for its rich flavor and crystal-clear appearance. This consommé is a testament to culinary patience and technique, perfect as a starter or a base for other soups and sauces.
Ingredients
- 4 lbs Beef Shanks
- 2 lbs Beef Bones (Marrow Bones)
- 12 cups Cold Water
- 2 large Carrots
- 2 large Celery Stalks
- 1 large Yellow Onion
- 1 large Leek (white and light green parts only)
- 2 tbsp Tomato Paste
- 2 Bay Leaves
- 10 Black Peppercorns
- 4 Fresh Thyme Sprigs
- 4 large Egg Whites
- 1 lb Ground Beef
- 1 cup Celery (finely diced)
- 1 cup Carrot (finely diced)
- 1 cup Onion (finely diced)
- 1/4 cup Dry Sherry (optional)
- To taste Salt
Preparing the Broth
Begin by roasting the beef shanks and bones in a preheated oven at 400°F (200°C) for 30-40 minutes, until deeply browned. This step is crucial for developing a rich, robust flavor. After roasting, transfer the shanks and bones to a large stockpot.
Building the Flavor Base
Add the roughly chopped carrots, celery, onion, leek and tomato paste to the stockpot. Pour in 12 cups of cold water, ensuring the ingredients are fully submerged. Bring the mixture to a simmer over medium heat. Skim off any scum that rises to the surface during the first hour of simmering to ensure a clear broth.
Simmering and Infusion
Add the bay leaves, peppercorns, and thyme sprigs to the pot. Reduce the heat to low and simmer gently for 3-4 hours, or until the broth is deeply flavorful. Periodically skim off any impurities that rise to the surface. After simmering, remove the pot from the heat and let it cool slightly.
Straining the Broth
Carefully strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids. This step removes any remaining particles, resulting in a clearer broth. Let the strained broth cool completely in the refrigerator. This will allow any remaining fat to solidify on the surface, making it easier to remove.
Making the Clarification Raft
In a large bowl, whisk together the egg whites, ground beef, finely diced celery, carrot, and onion. This mixture, known as the clarification raft, will act as a filter, trapping impurities and clarifying the broth.
Clarifying the Consommé
Gently pour the chilled broth into a clean stockpot. Spread the clarification raft evenly over the surface of the broth. Place the pot over medium-low heat and bring it to a very gentle simmer. Do not stir the mixture.
Simmering and Clarifying
As the broth heats, the egg whites will coagulate and form a raft on the surface. The raft will trap impurities, clarifying the consommé. Create a small hole in the raft to allow steam to escape. Simmer the consommé gently for 1-1.5 hours, ensuring the raft remains undisturbed.
Final Straining
Carefully ladle the clarified consommé from the pot, being careful not to disturb the raft. Strain the consommé through a fine-mesh sieve lined with cheesecloth to remove any remaining particles. Discard the raft.
Finishing Touches
Season the consommé with salt to taste. If desired, stir in dry sherry for added depth of flavor. Serve the beef consommé hot, garnished with fresh herbs or a drizzle of olive oil, if desired.
FAQ
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Why is it important to skim the broth while simmering?
Skimming removes impurities that rise to the surface, ensuring a clear and clean-tasting consommé. -
Can I use different cuts of beef?
While beef shanks and bones are traditional, you can use other beef cuts like oxtail or chuck roast for a richer flavor. Adjust cooking times accordingly. -
How long can I store the consommé?
Beef consommé can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Ensure it is properly cooled before storing. -
What if my consommé isn't clear after clarifying?
You may need to repeat the clarification process with a fresh raft. Ensure the broth is simmering gently and that the raft remains undisturbed.