Making a good beef consomme is a tradition that stems back to the Middle Ages, and these days, it’s not difficult to find fans of the stock-heavy soup that goes great with snow days and an open fire then partner it with a delicious homemade pork stew.
It can be served with minimal ingredients or filled to the point of becoming a stew, but today we’ll be going over a traditional beef consomme recipe and talking a little bit about ways to bring out different flavors for different tastes and occasions.
Beef Consommé
Consommé, commonly referred to as the “king of broths,” is a clarified broth that may be cooked from any meat and dairy. It is rich, clear, and aromatic. This ancient recipe, which is typically served as a whole course, dates back to the Middle Ages and was typically consumed by the wealthy because they could purchase the ingredients. Contrary to popular belief, beef consommé is not simply beef stock or beef broth that has been clarified. Consommé is a French word that means “finished” or “concentrated.” Accordingly, a consommé is a robust, concentrated broth or stock. In reality, in classical French cooking, all a stock needed to be for it to be called a consommé was concentrated. The two types of consommé were then further separated into regular and clarified.
The only part of the dish that is consumed is the liquid, not any of the solids. This recipe yields a delicious and silky bowl of juicy, clarified beef broth that is perfect for a quick meal or a modest serving on a chilly winter afternoon. This beef consommé is incredibly tasty and rich! On a chilly weeknight, enjoy a cup of this decadent clarified beef broth as a light supper or delectable snack. All you need for this opulent recipe is ground beef, beef stock, egg whites, and a selection of fresh herbs and veggies.
Beef Consomme Recipe
What You Need to Make it
- Eggs
- Lean Ground Beef
- Onions
- Celery
- Carrots
- Tomatoes
- Beef stock
- Cooking Oil
- Seasonings
- Garlic
- Salt and pepper (to taste)