How to make a basic consommé

How to make a basic consommé

Beef consomme (consommé) is not just a clarified beef stock or beef broth as some may define it. The word ‘consommé’ is translated from French as ‘completed’ or ‘concentrated’. What this means is that a consomme is a strong, concentrated stock or broth. In fact, in classical French cuisine, to be called a consommé all a stock had to be is concentrated. Consomme was then further divided into two kinds: regular and clarified.

In this recipe, the definition of consomme is concentrated and clarified beef broth or stock. This is likely the most precise and most complete definition of consomme. Yet, let’s make it clear that beef stock of broth richness and strength are more important than clarity. You can have a consomme that is cloudy and not visually appealing yet rich, mellow and full of aroma, but you can’t have a consomme that is thin and watery.

How to make a basic consommé

How to make a basic consommé

How Beef Broth/Stock Clarification Works

When beef broth or stock is made, a certain amount of proteins get dissolved water, making it cloudy. When the water is heated these proteins coagulate and rise to the top. When properly controlling this process, these coagulated proteins will all rise to the top, leaving perfectly clear stock or broth behind. Now it’s just a matter of not disturbing the top while carefully transferring clarified stock out of the pot.

Basic Ingredients for clarifying beef stock or broth

The ingredients that are used to clarify beef stock are called the clearmeat or the clarification. The ingredients include:

This impressive broth makes an elegant starter to serve at a dinner party, or a warming, filling, healthy family supper.

30 mins to 1 hour

Ingredients

For the consommé

  • 1kg/2lb 4oz lean beef mince
  • 2 carrots, chopped
  • 1 leek, trimmed, roughly chopped
  • 1 sprig fresh thyme, leaves only
  • 2 free-range egg whites
  • 2 litres/3½ pints fresh beef stock

For the tortellini

  • 250g/9oz type ‘00’ pasta flour, plus extra for dusting
  • 4 free-range egg yolks
  • 1 whole free-range egg mixed with 2 tsp cold water, plus 1 free-range egg beaten
  • 50g/1¾oz ready-made coarse farmhouse pâté
  • 1 carrot, peeled but left whole
  • 1 courgette

Method

For the consommé, mix the beef mince, carrots, leek and thyme in a large saucepan.

Whisk the egg whites in a small, clean bowl until foamy, then add them to the saucepan and mix in well. Stir in a little of the stock until well combined, then add the remaining stock and stir again.

Heat the pan until the mixture is simmering gently, then continue to simmer for about 1½ hours, without stirring. During this time, the egg whites will rise to the surface of the consommé and take any impurities with it.

Strain the pan contents through a fine sieve lined with a muslin cloth and collect the strained liquid in a clean saucepan (the strained meat and vegetables are not used in this recipe but can be used in another recipe such as a pie or stew). Keep the strained consommé warm.

Meanwhile, for the tortellini, in a large bowl, mix together the flour, egg yolks, and whole egg mixed with water. Rub the dry ingredients into the wet ingredients until the mixture resembles breadcrumbs, then bring the mixture together to form a dough. Alternatively, use a food processor to blend the ingredients together.

Turn out the tortellini dough onto a lightly floured work surface and knead lightly for 2-3 minutes, or until smooth and elastic. Wrap the dough in cling film and chill in the fridge for 20 minutes. Cut the chilled pasta dough into quarters. Roll out one quarter of the dough onto a lightly floured work surface until very thin. This can be done using a rolling pin or a pasta machine. If using a pasta machine, dust the rollers and set them to their widest setting, then pass the pasta dough through the machine, collecting the rolled pasta at the other end. Keep rolling the pasta sheet through the machine, reducing the rollers to their next-widest setting each time, until the pasta has been rolled through the rollers set to their narrowest setting.

Roll out another quarter of the pasta dough in the same way.

Lay one pasta sheet onto a lightly floured work surface. Spoon teaspoonfuls of the pâté at 5cm/2in intervals down one half of the pasta sheet, then spoon another row of pâté portions down the other half to create 2 rows.

Brush the exposed parts of the pasta sheet with the beaten egg, then carefully place the second pasta sheet on top and press down around the pâté filling to seal, pushing out any air bubbles as you go.

Using a cookie cutter, cut discs from the pasta so that the tortellini filling is in the centre of each circle with a 0.5cm/¼in border around it.

Carefully fold the filled pasta discs in half, then twist each end and bring the points over the filling until they meet, so that the filled pasta forms a ring shape.

Repeat the whole process until all of the pâté has been used up and all of the pasta shapes have been turned into tortellini. The remaining unrolled pasta can be frozen for use in another recipe (see tip).

Ball the carrot and the courgette using a melon baller, parisienne scoop or similar (alternatively, dice the carrot and courgette).

Bring a saucepan of water to a simmer and lower the tortellini and carrot and courgette balls into the water. Simmer for 1-2 minutes, then remove from the pan using a slotted spoon and divide equally among serving bowls. Ladle the consommé into the bowls and serve immediately.

Recipe Tips

This recipe makes more pasta dough than is required – the remaining pasta dough is best frozen unrolled, wrapped in greaseproof paper and cling film.

How to make a basic consommé

The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from beef, chicken stock, and garnish with verities of ingredients. This can be served hot or chilled, consommé take it name generally from of the garnish for example:

Consommé Julienne: Julienne cuts of vegetable.

Basic consommé (1 lit)

SL. Ingredients Quantity SL. Ingredients Quantity
01 Minced meat 225gm. 06 Egg white 2 no.
02 Onion 70gm. 07 Celery 40gm.
03 Carrot 50gm. 08 Thyme ¼ tsp
04 Turnips 30gm. 09 Bay leaf 1 no.
05 Stock ½ lit 10 Peppercorns 3-6 no.

Method:

Mix minced meat and chopped onions, carrots, turnips, celery and mix well with egg whites. Add cold stock, thyme, bay leaf and peppercorns. Then put on fire and go on starring so that the ingredients do not stick to the button of the pan and the articles are suspended. When the mixture starts boiling then control the temperature. And let it simmer until the coagulated mass come to the top. Simmer for ½ hour. When the consommé is clear and tasty then strain through a double muslin cloth and adding the seasoning agent.

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.

A beef consomme 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 consommé recipe and talking a little bit about ways to bring out different flavors for different tastes and occasions.

How to make a basic consommé

Beef Consomme Recipe

Ingredients

    • Eggs
    • Lean Ground Beef
    • Onions
    • Celery
    • Carrots
    • Tomatoes
    • Beef stock
    • Cooking Oil
    • Seasonings
    • Garlic
    • Salt and pepper (to taste)

    Instructions

    As you can see from our exhaustive list of ingredients, making beef consommé is going to be a bit more involved than some of our other recipes like Spicy Chicken Tortilla Soup. However, we’ll be sure to go step-by-step and make sure that none of your food purchases goes to waste.

    To start, we’re going to begin separating our egg whites from our yolks. The number of eggs you’re going to need will depend on the amount you’d like to end up with, but a couple of eggs per serving should work best.

    Whisk or vigorously stir your egg whites and get a nice froth going. As for the egg yolks? Perhaps you could save these for another dish tonight.

    After you’ve gotten your froth going, pour the egg whites into a pot and move next to your vegetables. Cut and dice the onions, celery, carrots, tomatoes, and a little bit of garlic to add on top of your egg whites.

    Your ground beef is next to go in. There’s no need to brown or cook your beef—simply add it to the top of your small pile. Eventually, these ingredients are going to form a layer at the top of your consommé called a raft. We’ll get to this in a moment.

    Pour in the beef stock and stir the ingredients well.

    You’ll notice that several of your vegetables will begin to float to the surface. Soon, the meat will rise to complete our raft. Turn on the stove and bring your concoction to a simmer.

    You have an option of making an additional ingredient called a bouquet garni—which is essentially herbs wrapped in cheesecloth to help bring out the flavor in your beef consommé. This a lovely option, but not particularly necessary. If you’re looking to make your mixture more herbal, try stirring in seasonings like oregano or leaves directly into the mix.

    Once your meat has risen, you should be looking at a solid surface at the top of your beef broth. This raft is what helps to flavor your beef consommé over time, and won’t be utilized in the final product. You don’t need to stir anymore once your raft has fully risen.

    You’re going to need to cut a hole in the raft to allow the simmering broth to bubble and breathe during the cooking process.

    The easiest way to do this is to dig what’s called a chimney into the side of the pot. Make sure you see bubbling to ensure you’ve given enough room for the stock to air out.

    This mixture needs to simmer softly for about an hour to fully develop the flavors and allow the raft time to release what it can into your consommé. Once you’ve waited long enough, it is time to strain the mixture.

    Using cheesecloth will be the best way to strain your consommé, but whatever gets the job done—such as a traditional colander—will work. Make sure you’ve saved the liquid but none of the ingredients in the raft, or the bouquet garni if you’ve used one.

    Finally, discard the contents of the raft and pour the consommé into bowls or cups. You can either serve as is or add in a few extra ingredients. If you have extra seasonings and carrots, we recommend adding a little bit of each into the finished consommé to enhance the taste.

    How to make a basic consommé

    The perfect start to a romantic meal. What says I love you more than shimmering, transparent, meaty Consomme?

    Ingredients

    • 3 whole Egg Whites
    • 6 ounces, weight Lean Meat, Ground Or Finely Chopped
    • ½ whole Onion, finely chopped
    • ½ whole Carrot, Finely Chopped
    • 1 stalk Celery Finely Chopped
    • 1 whole Tomato, Seeded And Chopped
    • 5 cups Beef Stock, Homemade
    • _____
    • FOR THE BOUQUET GARNI:
    • 10 whole Peppercorns
    • 2 sprigs Thyme
    • 6 sprigs Parsley
    • 1 whole Bay Leaf

    Preparation

    Whip the egg whites until slightly frothy. Put the whites, meat, onion, carrot, celery, and tomato into a small stockpot and mix. Add the stock to the pot and stir well, then add the bouquet garni (you can either put the spices together in a cheesecloth and tie it up, or put them in a tea ball).

    Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the clarification from sticking to the bottom of the pot. Stop stirring once the raft has begun to form on the stock’s surface. Make a hole (chimney) in the raft’s centre as it forms; this allows the liquid to boil through the raft, extracting as much flavour as possible.

    Reduce heat to ensure a slow simmer. Do not allow to boil. Simmer for 1 hour, then carefully strain through several layers of cheesecloth. Serve immediately, or cool quickly, then refrigerate until ready to serve.

    Once you have poured the consomme into its serving bowls, remove any fat droplets that have accumulated by carefully gently dragging the corner of a paper towel across the surface.

    Birria is a popular Mexican dish. The traditional birria was made popular in Jalisco, Mexico and typically prepared with goat. Since many people prefer beef and goat is not easy to come by around here, beef is what I used today.

    How to make a basic consommé

    I have a similar recipe on my blog, but it’s prepared with beef cheek. It’s rich and delicious ans perfect for those Sunday morning barbacoa tacos that some of us crave. https://pinaenlacocina.com/birria-style-beef-cheek-birria-de-res/

    How to make a basic consommé

    There are two ways you can serve this tasty birria recipe. Tacos and quesadillas, that’s a no brainer! But also popular is to serve this with plenty of consomme, either in the bowl or separately on the side with your tacos.

    How to make a basic consommé

    How to make a basic consommé How to make a basic consommé How to make a basic consomméChuck roast with some marbling worked best for this recipe of birria. How to make a basic consommé How to make a basic consommé How to make a basic consommé

    Most times, chile guajillo is used for this recipe, but I like to mix in different dried chiles to add a little heat. That is the wonderful thing about cooking at home, making a recipe your own. A recipe is just a guide line after all.

    How to make a basic consommé

    Make it a habit to measure everything out ahead of time. It makes the cooking process much easier.

    This delicate mushroom broth is derived from a mixture of fresh and dried woodland mushrooms. It can be made days ahead and warmed and garnished just before serving. For a heartier soup, do not strain soup. Remove the woody stems of the thyme and discard. Process soup in blender or food processor until smooth. Stir in 1/2 cup (125 mL) cream and gently warm (don’t boil or it will split).

    How to make a basic consommé1 Picture

    Ingredients

    • 2 tbsp (25 mL) olive oil
    • 1/2 cup (125 mL) minced shallots
    • 1/4 cup (50 mL) diced celery
    • 1 lb (500 g) cremini mushrooms, cleaned and sliced
    • 8 sprigs fresh thyme
    • 1 oz (30 g) dried porcini mushrooms, soaked in 1/2 cup (125 mL) boiling water for 20 minutes
    • 12 cups (3 L) water
    • 1 tbsp (15 mL) soy sauce
    • GARNISH
    • Sautéed sliced shiitakes, chanterelles, or enoki mushrooms
    • Chives
    • Brandy

    Details

    Servings 8
    Preparation time 30mins
    Cooking time 90mins

    Preparation

    Step 1

    1 In a large saucepan, heat oil over medium-high heat. Add shallots and celery, cook until softened, about 3 minutes. Add cremini mushrooms and thyme; cook until mushrooms are tender and golden, about 5 minutes. Add porcinis (with soaking liquid), water and soy sauce and bring to a boil. Lower heat and simmer for 1 to 11/2 hours, or until reduced to 8_cups (2 L).

    2 Strain stock through a strainer, pressing on mushrooms to release all their liquid. Pour into saucepan and keep warm. Garnish with sautéed sliced shiitakes, chanterelles or enoki mushrooms, a sprinkle of chives and a splash of brandy.

    Consommé clear soup is a delicious French recipe. A consommé soup is a very refined soup. It’s a very time-consuming soup recipe and required a lot of patience while cooking it. Consommé is a very old time soup recipe; nowadays fewer people are making it. Consommé clear soup is made with meat and chicken, as per your taste choice you can use it in your cooking. You can serve the soup either chilled or hot; it tastes best in both way. Let’s learn how to make consommé clear soup.

    Ingredients of Consommé Clear Soup Recipe

    • Minced meat – 2 Cups
    • Egg white – 1
    • Chopped Onion – 1
    • Chopped carrot – 1 Cup
    • Chopped leek – 1 Cup
    • Salt – 1 Teaspoon
    • Chopped celery – 1
    • Peppercorns – 5
    • A few bay leaf
    • Mutton stock or chicken cubes – 1 ½ liter
    • Boiled rice or tomato dices for garnishing

    How to Make Consommé Clear Soup

    Step 1: Take a thick, heavy bottom frying pan.

    Step 2: Add minced meat in a pan and add egg white, carrot, leek, celery, bay leaf, peppercorns and mix them.

    Step 3: Then add a cold mutton stock to the mixture and again mix them well. Cook it for 10 minutes.

    Step 4: Cook the mixture on the MEDIUM heat and keep stirring till it comes to boil.

    Step 5: A raft will be formed don’t’ stir.

    Step 6: Strain the soup through a muslin cloth.

    Step 7: Add salt to the soup and garnish it with tomato cubes and rice and serve hot.

    Consomme is a rich and flavourful clear soup made with broth and egg whites and cold water. This recipe of Mushroom Consomme is rich in nutrients and can be made at home. According to experts, the art of making egg cap and then straining it right is a tricky process that comes with practice. It’s a healthy soup recipe, as it uses nutritious mushroom, which is a well-known superfood and offers an array of vitamins, minerals, and enzymes that are necessary to fuel our bodily functions. Read the recipe below and give it a try at home. (Recipe by: Oberoi Hotels & Resorts)

    Ingredients of Mushroom Consomme

    How to make Mushroom Consomme

    Step 1 / 4 Chop mushroom and cook

    Chop mushroom and soak in water and set aside. In the meantime, take a saucepan, add oil and sauté chopped garlic and onion. Now, add chopped mushroom to this until mushroom caramelizes. Add the mushroom water to this and simmer. After 3-5 minutes strain the liquid and set aside.

    Step 2 / 4 Cook egg whites and water

    In a mixing bowl, beat water and egg whites and gradually add mushroom broth set aside in step 1. Pour this mixture into a saucepan and cook on moderate heat. When the egg whites have mounted to the surface in a frothy “cap”, gently move the saucepan to the side so that the edge of the liquid is barely bubbling.

    Step 3 / 4 Strain on cheesecloth and allow it to set

    Now, line a wide strainer with a triple layer of cotton cheesecloth. Place the strainer over a saucepot. Now, carefully ladle stock and egg white cap into a cheesecloth, make sure not to disturb egg white cap. Towards the end of straining, gently lift the cheesecloth, so that liquid can drain through an unused section of it. Allow the egg whites to sit over saucepan for 5-10 minutes.

    Step 4 / 4 Garnish and serve

    Your Mushroom Consomme is ready to eat. Adjust seasoning to your taste. Garnish with grated raw mushroom slices and serve.

    How to make a basic consommé

    Soups and sauces have long been my favorite aspect of cooking, so I had a lot of fun when I recently taught the Soups and Sauces portion of The Chopping Block’s Culinary Boot Camp. One of the soups that we did not cover in class was consomme, which is a rich and intensely flavored, crystal clear, fat free broth. It rarely appears on menus, probably abandoned by many chefs due to the amount of time involved versus the limited amount of final product.

    But I was inspired by this cooking class, so I made a duck consomme. Here are the basics of the process:

    Day 1

    Beginning with two whole ducks, I discarded the giblets, except for the gizzard which I will use in my stock, and the livers which I will use to make a duck liver mousse. I trimmed away as much of the excess fat and skin as possible and placed it in a small pot over low flame to slowly render the fat. That fat will be used for duck confit, which I will detail in a future blog.

    How to make a basic consommé

    I removed the breast meat and ground it with my grinder attachment, chilled to be used tomorrow in the next step. I removed the thigh and leg portions together and also reserved those for my duck confit.

    The remainder of the ducks I cut into pieces and roasted in a 450F oven, turning them occasionally to brown them evenly. Once very well browned, they go into a stock pot and get covered with cold water until the water is 6” above the bones. Bring to a boil and reduce to a simmer. Add to pot:

    • 2 sprigs thyme
    • 6 peppercorns
    • 2 bay leaves
    • 1 tablespoon tomato paste

    How to make a basic consommé

    Simmer 6-8 hours. Skim the fat occasionally and discard. After 6-8 hours add:

    • 2 # of mire poix, medium dice (carrot, celery, onion)

    How to make a basic consommé

    Simmer another 1-2 hours and strain through a fine sieve with cheesecloth. Chill rapidly over an ice bath. Refrigerate several hours, or overnight until it has set like gelatin and there is a layer of fat at the top. Remove the fat with your hand or a spoon and discard.

    How to make a basic consommé

    I generally replace more water in the pot as some of it evaporates, however, this is not always necessary if your simmer is very low.

    Day 2

    Add the cold, gelatinous stock to a clean stock pot. Stir in:

    • the chilled ground duck breast
    • 10 egg whites
    • 1 pound of julienne mire poix made with leeks
    • 1 tablespoon tomato paste
    • 2 thyme sprigs
    • 2 bay leaves
    • 6 peppercorns

    Bring this mixture up to a simmer, stirring regularly. At some point before the stock begins to simmer, the top will become foamy. This is the raft.

    How to make a basic consommé

    At this point, the stock should no longer be stirred, nor should it boil. It should simmer very gently as the stock “percolates” up through the raft. It should simmer in this manner for 1-2 hours, being mindful not to disturb the raft. When ready to serve, gently use a ladle to scoop out the clear broth without getting the raft. This should be easy at this point, since the raft will be mostly one solid mass. Strain the broth through a fine sieve with cheesecloth and season with salt. Garnish with chopped herbs, or brunoise mire poix.

    How to make a basic consommé

    If you want to become proficient in making stocks for soups and sauces, check out our new Culinary Boot Camp a la carte classes which allow you to learn the curriculum in individual days. Soups and sauces is being offered next on Sunday, March 20 at our Merchandise Mart location.