Beef Consommé
A crystal-clear, intensely flavorful beef broth, achieved through a classic clarification technique. This elegant soup is the hallmark of fine dining, perfect as a sophisticated starter for any special occasion.
For 6 servings
6 steps. 90 minutes total.
- 1
Step 1
- a.Prepare the Clarification Raft
- b.In a large bowl, whisk the egg whites until light and foamy.
- c.Add the lean ground beef, finely chopped onion, carrot, celery, and diced tomatoes to the egg whites.
- d.Stir in the whole peppercorns, bay leaves, thyme sprigs, parsley stems, and salt.
- e.Mix everything together gently but thoroughly. This mixture is the 'raft'.
- 2
Step 2
- a.Combine Raft with Cold Stock
- b.Place the raft mixture into a large, heavy-bottomed stockpot.
- c.Pour the cold beef stock over the raft. It is crucial that the stock is cold to allow the clarification process to work correctly.
- d.Stir well to distribute the raft ingredients throughout the stock.
- 3
Step 3
- a.Heat Slowly and Form the Raft
- b.Place the pot over medium heat. Stir the mixture gently and constantly as it heats up to prevent the raft from sticking to the bottom of the pot.
- c.As the liquid approaches a simmer (around 160°F or 70°C), the proteins will coagulate and rise to the surface, forming a solid cap. Stop stirring as soon as you see the raft begin to form.
- d.Reduce the heat to the lowest possible setting, so the liquid is at a bare, gentle simmer. Do not let it boil.
- 4
Step 4
- a.Simmer and Clarify
- b.Once the raft is solid, use a ladle to gently poke a small hole or 'chimney' in the center. This allows the consommé to bubble through, infusing flavor and continuing the clarification.
- c.Let the consommé simmer very gently for 60 to 75 minutes. The raft will trap all impurities, leaving behind a crystal-clear liquid.
- d.Do not stir or disturb the pot during this time, as it will break the raft and make the consommé cloudy.
- 5
Step 5
- a.Strain the Consommé
- b.Turn off the heat and let the pot sit for 5 minutes.
- c.Line a fine-mesh sieve with 3-4 layers of damp cheesecloth and place it over a large, clean bowl or pot.
- d.Very carefully, use a ladle to scoop the clear consommé through the chimney in the raft and pour it through the prepared sieve.
- e.Avoid taking any solids from the raft or the bottom of the pot. Discard the raft and any remaining cloudy liquid.
- 6
Step 6
- a.Final Seasoning and Serving
- b.Taste the finished consommé and adjust seasoning with salt if necessary. It's important to season after clarification as the flavor concentrates during simmering.
- c.Serve hot, garnished with a fine brunoise of vegetables or fresh herbs if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Start with high-quality, cold, and completely fat-free beef stock for the best results. Any fat will make the consommé greasy and cloudy.
- 2Do not boil the consommé at any point. A rapid boil will break the raft and ruin the clarification process, making the soup cloudy.
- 3Straining through damp cheesecloth is key. A dry cloth will absorb some of your precious consommé.
- 4For an even clearer result, you can refrigerate the finished consommé overnight. Any remaining fat will solidify on top and can be easily removed.
- 5The raft ingredients are for clarification and flavor only; they should be discarded after cooking as they have given all their flavor to the broth.
- 6For a classic garnish, add a fine brunoise of cooked vegetables (carrot, turnip, celery), known as 'Consommé Brunoise', or thin strips of cooked crepe, known as 'Consommé Celestine'.
Adapt it for your goals.
Garnish Variation
Add a classic garnish like a fine brunoise of vegetables (carrots, celery, leeks), small cooked pasta shapes, or savory custards (royales) for added texture and elegance.
Protein VariationProtein Variation
Replace the beef stock and ground beef with chicken stock and ground chicken, or fish stock (fumet) and lean white fish for different flavor profiles like Chicken or Fish Consommé.
Fortified ConsomméFortified Consommé
For an even richer flavor, add a splash of Madeira or sherry to the finished consommé just before serving. This adds a wonderful depth and aroma.
Why this is on our healthy list.
Rich in Protein & Collagen
The beef stock and ground beef provide a good source of protein and collagen, which are essential for muscle repair, joint health, and skin elasticity.
Low in Calories and Fat
When made with lean beef and a well-skimmed stock, consommé is a very light yet satisfying dish, making it an excellent choice for a low-calorie or low-fat diet.
Hydrating and Nourishing
As a clear broth, consommé is primarily liquid, helping to keep you hydrated. It also contains minerals and electrolytes from the stock and vegetables, making it a nourishing choice, especially when feeling unwell.
Frequently asked questions
The 'raft' is a mixture of ground meat, egg whites, and aromatic vegetables (mirepoix). When heated slowly in the stock, the proteins coagulate and rise to the surface, forming a solid mass. This raft traps impurities from the stock, resulting in a crystal-clear liquid.