Best Beef Consommé Recipes

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BEEF CONSOMME



Beef Consomme image

Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups.

Provided by quotPink Eyedquot J

Categories     Clear Soup

Time 2h

Yield 1 gallon

Number Of Ingredients 14

10 egg whites
2 lbs lean ground beef
1/2 lb chopped onion
1/4 lb chopped carrot
1/4 lb chopped celery
12 ounces diced tomatoes
5 quarts beef broth
2 onions, brulee (onions cut in half and caramelized on the cut side)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon crushed peppercorn
8 parsley stems
2 whole cloves
salt, to taste

Steps:

  • Whip egg whites until frothy.
  • Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
  • Add COLD beef broth, mix well.
  • Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
  • Add salt to taste to broth.
  • Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
  • Stirring occasionally.
  • The beef and vegetable mixture will eventually harden and rise to the top.
  • Do not stir after this has happened.
  • Break a hole in the beef mixture to allow broth to bubble through.
  • Simmer approximately 90 minutes.
  • Strain through cheesecloth, degrease.
  • Adjust seasoning.

BEEF CONSOMMé



Beef Consommé image

Consommer means "to accomplish" or "to finish" in French, and consommé is indeed a "finished" stock. (In a culinary context, one could say that to make a consommé is to bring out in full all of the flavors.) What gives consommé its purity and clarity is a bit of culinary magic: Egg whites (combined with mirepoix and ground meat) coagulate in the soup and rise to the top (forming a "raft"), drawing up any impurities that would otherwise cloud the stock. This mixture also infuses the broth with deeper flavor, as does an onion brûlé (or charred onion), which imparts deeper color to the broth. After an hour or two of simmering, the raft is also discarded, leaving behind a clear, intense broth. Consommé can be served either hot or cold, usually garnished in some way or another (there are literally hundreds employed in formal French cuisine); one of the more common embellishments is vegetables cut into julienne or brunoise (page 14), such as the blanched carrot and leek shown here.

Yield Serves 4 to 6

Number Of Ingredients 8

1/2 yellow onion, peeled and coarsely chopped, plus 1/4 onion (root intact)
1 small carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
5 large egg whites
1 1/4 pounds ground beef (93% lean)
2 quarts white beef stock (page 42)
1 small tomato, coarsely chopped
Coarse salt

Steps:

  • Prepare clarification mixture Pulse chopped onion, carrot, and celery in a food processor or mini-chopper until finely chopped. Whisk egg whites until frothy, then add ground beef and chopped vegetables and mix well with your hands. Cover and chill in the refrigerator for at least 1 hour (or overnight).
  • Make onion brûlé Sear the remaining onion wedge in a small cast-iron skillet over medium-high heat on both cut sides until blackened, then coarsely chop.
  • Clarify stock Pour stock into a stockpot. Remove the clarification mixture from the refrigerator and add the browned onion and the tomato, then add this mixture to the pot. Set over medium-high heat and whisk briskly until thoroughly incorporated with the stock. Use a wooden spoon to stir at a slower speed until the solids rise to the top, then stop stirring. Continue cooking until frothy bubbles start to form around the sides of the raft. Reduce heat to medium-low and use a spoon or a ladle to make a hole in the raft so the consommé can bubble freely, and you can see the color and clarity of the broth. At this point the broth should be clear; further simmering is to develop more flavor.
  • Remove raft and strain consommé Cook for 1 1/2 to 2 hours, or until the raft starts to sink a bit. Ladle the consommé from the pot through the hole in the raft (or you can crack it at this point, since it has solidified) into a cheesecloth-lined sieve set over a heatproof container. Discard the raft. Then strain broth again, this time through a coffee filter. Remove fat by sweeping a paper towel across top of consommé several times. Reheat if necessary. Season with salt and garnish as desired. If not serving immediately, allow consommé to cool and then refrigerate overnight in an airtight container. Before using, remove and discard solidified fat that has accumulated at the top and reheat consommé over gentle heat, just until hot.
  • Follow the directions above for beef consommé, substituting ground chicken and chicken stock for the ground beef and beef stock.
  • Use only coarse salt to season consommé; iodized (table) salt will cause it to turn cloudy.
  • The clarification mixture should be kept as cold as possible until needed (always add tomato, or other acidic ingredient, just before using, since it will cause the egg whites to coagulate too soon).
  • Monitor the temperature of the consommé as it cooks to make sure it is at a gentle simmer.

YUMMY BAKED RICE WITH BEEF CONSOMMÉ AND MUSHROOMS



YUMMY BAKED RICE WITH BEEF CONSOMMÉ AND MUSHROOMS image

This buttery, beefy, out-of-this-world yummy baked rice made with beef consommé and mushrooms is known by many in the South as "Church Lady rice!" Anyone over 50 who grew up attending church potlucks knows this dish very well. I truly believe that most sweet church ladies used canned mushrooms (and it was fabulous, trust...

Provided by Jamie Tarence

Categories     Rice Sides

Time 50m

Number Of Ingredients 5

1 stick butter, unsalted
1 c long grain white rice (i use uncle ben's parboiled)
1 can(s) campbell's french onion soup
1 can(s) campbell's beef consomme
1 pkg sliced mushrooms (or 8-oz canned sliced)

Steps:

  • 1. Place stick of butter in 11 x 13 casserole dish.
  • 2. Place in oven; turn temperature to 350 degrees.
  • 3. Remove dish when butter is melted.
  • 4. Add rice, soups, and mushrooms to dish atop melted butter.
  • 5. Stir loosely with fork or spoon so that all rice is dispersed in liquid.
  • 6. Place dish in oven and bake for 30-40 minutes or until top is golden.
  • 7. The rice can be made early in the day (even the day before) and reheated just before serving. It reheats beautifully in the microwave or on a very low oven (250 F to 300 F) for 15 minutes or until heated through.

BEEF CONSOMMé WITH HERBED CREPES JULIENNE



Beef Consommé with Herbed Crepes Julienne image

Categories     Soup/Stew     Blender     Food Processor     Beef     Chicken     Herb     Vegetable     Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 22

For beef stock
4 pounds meaty shanks, sawed into 1-inch pieces
2 onions, chopped coarse
1 carrot, chopped coarse
2 ribs of celery, chopped coarse
1 1/2 teaspoons salt
a cheesecloth bag containing 4 parsley sprigs, 1 bay leaf, and a pinch of dried thyme
a 7-pound chicken, halved lengthwise and the giblets (excluding the liver) chopped
10 chives, cut into 2-inch pieces, for garnish
For clarifying stock
8 cups cool liquid stock, fat removed
the crushed shells of 4 large eggs
4 large egg whites, beaten lightly
4 scallions, chopped
For herbed crêpe batter
1 cup all-purpose flour
1 cup plus 2 tablespoons chicken or beef broth
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 tablespoons salt
1/3 cup minced fresh parsley leaves or a mixture of other minced fresh herbs, such as chives, coriander, or tarragon
melted unsalted butter for brushing the pan

Steps:

  • Make consommé:
  • Make 2 crêpes (procedure follows) with the herbed crêpe batter and cut them into julienne strips. In a baking pan spread the shanks, the onions, and the carrot, brown the mixture well in a preheated 450°F. oven, and transfer it to a kettle. Add 2 cups water to the baking pan, deglaze the pan over moderately high heat, scraping up the brown bits, and add the liquid to the kettle with 3 1/2 quarts cold water, the celery, the salt, and the cheesecloth bag. Bring the water to a boil, skimming the froth, and simmer the mixture, adding boiling water if necessary to keep the ingredients barely covered, for 3 hours. Add the chicken and enough water to cover the mixture and simmer the mixture, skimming it, for 2 to 3 hours, or until it is reduced to about 2 quarts. Remove the chicken and reserve it for another use. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock, remove the fat,and clarify the stock.
  • To clarify stock:
  • In a kettle combine the stock, the shells, the egg whites, the scallions, and, if necessary, salt and pepper to taste. Bring the liquid to a boil, stirring, simmer the stock, undisturbed, for 20 minutes, and ladle it through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl. Makes about 6 cups clarified stock.
  • In a large saucepan heat the consommé over moderately low heat until it is hot and serve it garnished with the chives and the julienne herbed crêpes.
  • To make crêpes:
  • In a blender or food processor blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.
  • Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

BEEF CONSOMME



Beef Consomme image

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.

Provided by txzuckerbaeckerin

Categories     Clear Soup

Time 3h50m

Yield 6 1/2 cups

Number Of Ingredients 11

16 cups beef stock (4 quarts)
1 large onion, cut into 2 halves horizontally
1 very small onion, quartered
1 small carrot, peeled and cut into 2-inch pieces
1 stalk celery, cut into 2-inch pieces
2 tablespoons packed fresh parsley
1/2 teaspoon fresh leaf thyme
5 whole black peppercorns
2 whole juniper berries
1 1/2 lbs beef round steak or 1 1/2 lbs rump roast, all fat trimmed and cut into 1-inch cubes
3 large egg whites

Steps:

  • Reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid.
  • Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
  • 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.
  • This will not influence the taste of the consommé, but make the color dark brown.
  • Chop all the vegetables (not the spices!) in the food processor till very coarse.
  • Add the beef cubes and pulse several more times, but do not puree!
  • Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices.
  • Whisk the mix into the warm beef stock reduction and let simmer without boiling.
  • 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.
  • 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.
  • Continue to simmer, until the egg foam mixture is solid, about another 30 minutes.
  • Remove pot from heat.
  • Skim the egg foam mix carefully off the top with a slotted ladle.*.
  • 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.
  • 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.
  • Always move the fluids slowly and carefully.
  • Repeat the sieving process, if necessary.
  • Heat consommé gently and season with salt to taste.
  • The consommé should be of a warm brown color.
  • Best as a soup in a French gourmet dinner.
  • * Do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious Sunday treat!

BEEF RICE CONSOMME



Beef Rice Consomme image

i adapted this recipe from a friend from Florida's recipe. So YUMMY!

Provided by Kat Ryan

Categories     Rice Sides

Time 1h10m

Number Of Ingredients 7

1 stick margarine or butter (i prefer real butter)
1/2 finely chopped onion
1 can(s) mushrooms (or more to taste)
8-15 dash(es) worcestershire sauce
1 can(s) beef consomme
1 can(s) water
1 c raw, uncooked rice

Steps:

  • 1. Melt margarine or butter in a saucepan. Drain the mushrooms and add those and the onion to the butter and simmer for 10 minutes.
  • 2. Add the beef consomme and 1 can of water. Stir and let simmer for 5 minutes. Add the Worcestershire sauce and stir thoroughly.
  • 3. in a baking dish, add the raw rice and pour the sauce mixture over the rice and stir to mix up. Bake at 325 degrees for 50-55 minutes or until rice is done to your liking.

BRILLIANT BEEF CONSOMMé



Brilliant Beef Consommé image

Our teachers used to say that making a consommé was the ultimate test of bravery for any chef. First off it takes a good six hours of your life just to make the stock for the beef consommé, and now you're risking it all to clarify the stock. If you mess it up... you have to start all over again, but if you do it right the results are a clear broth, just bursting with flavor. Well, what do you say? You feeling lucky? Let's make some beef consommé.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Beef Soups

Number Of Ingredients 14

5 medium eggs, whites only
1 pound(s) lean ground beef, shank neck, or shoulder
1 medium onion, diced
1/2 medium onion brûlée
2 medium celery ribs, diced
2 medium carrots, diced
2 medium tomatoes, chopped
1 1/2 quart(s) good beef stock
2 - bay leaves, dried
2 sprig(s) thyme
1/2 teaspoon(s) black peppercorns, crushed
8 - fresh parsley stems, chopped
2 clove(s) fresh garlic, crushed
- salt, to taste

Steps:

  • Begin by making the onion brûlée (the secret ingredient). Chef's Note: An onion brûlée, is an onion that is cut in half and charred on a hot dry surface such as a flat top griddle or a dry fry pan, and is used to impart a rich color to a stock. Set the onion brûlée aside and move on to the next step. Chef's Note: We will only need 1/2 of the onion.
  • Place the egg whites, and the ground beef into the bowl of a food processor, fitted with an S-blade attachment, and give the ingredients a few pulses, until fully incorporated. Chef's Tip: The easiest way to separate the whites from the yolk is to crack the egg open in your hand, and let the white slip between your fingers.
  • Chef's Note: While it is a lot easier to do this with a food processor, you can achieve the same results with a large bowl, a whisk, and a bit of elbow grease.
  • Add the tomatoes, a bit of salt, and pulse several times. Finally, add the onions, celery, and carrots. Give it a few pulses until you have one, combined, gloppy, gooey mess.
  • Chef's Note: if you are using a food processor, you don't have to be so picky about chopping up all the veggies, because that S-blade will do all the work for you. I love my Braun food processor; it's a workhorse of a system; however, to use one you need a 220vac outlet in your kitchen.
  • Chef's Note: The acids in the salt, and the tomatoes (plus all the agitation) will help to denature the proteins in the eggs, and meat, and help to clarify the stock; while the rest of the ingredients will help to flavor the consommé. Denatured raw proteins attract cook proteins, and that's the stuff that's clouding our stock.
  • Add the cold beef stock to a large pot, and then pour in our raft materials (that's the gloppy mess). Stir to completely combine the stock with the raft ingredients, and then add the onion brulee, garlic cloves, and the rest of the herbs.
  • Bring the mixture to a simmer over medium to medium high heat, stirring occasionally. Stop stirring when the meat begins to float to the surface of the liquid. This should be just before it comes to a boil.
  • Chef's Note: This is the tricky part... You need to keep stirring to prevent the ingredients from sticking to the bottom of the pot, and burning. If that happens... throw it away and begin again. Once the ingredients rise to the surface, you're safe from the ingredients burning, and you need to stop stirring, so they have a chance to bind together.
  • As soon as it reaches a boil, turn the heat down slightly, and move the pot off center of the burner. That way, the section of the pot over the burner will continue to boil, and it should boil over the raft on the cooler side.
  • Continue to allow the stock to bubble through the raft, and keep simmering until the stock clarifies, and becomes (by definition) a consommé. This will take an additional thirty to sixty minutes, but no more than sixty. Remember: Boiling veggies give up all they are going to give in a maximum of sixty minutes, and then begin releasing sulfur compounds.
  • Chef"s Note: At this point all you have to do is watch the magic happen. Even if the consommé clarifies in thirty minutes, I'll usually keep it on heat for sixty minutes, to get as much flavor out of the veggies as I can.
  • Once finished, remove the pot from the burner. The tricky part now is removing the golden liquid out of the pot without disturbing the raft. I typically allow the consommé to cool, and as it does the raft will settle to the bottom of the pot. Then, I use a ladle, and strain it through a sieve lined with several layers of cheesecloth.
  • This consommé is excellent to use with my French Onion Soup recipe, or just as a first dish at a nice party.

BEEF CONSOMME' EGG NOODLES



Beef Consomme' Egg Noodles image

I have served this original recipe for over 40 years. Very simple recipe! My kids wanted it, so here it is. Served with baked country pork ribs, spareribs,chops or any meat that was cooked in the oven without the spice sauces. I usually had an apple cake in the oven at the same time because everything was the same temperature. I wanted the flavor of the noodles and the pork with just salt and pepper to come through. Hope you enjoy!

Provided by Montana Heart Song

Categories     Low Protein

Time 38m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 cups dry wide egg noodles or 3 cups extra wide egg noodles
2 (10 3/4 ounce) cans campbell beef consomme soup
12 ounces hot water
1 tablespoon butter or 1 tablespoon margarine
1 large bay leaf
salt
pepper
Pam cooking spray
aluminum foil

Steps:

  • Put 4-6 quarts water on stove to boil.
  • Add dry noodes. Bring back to boil and cook 7 minutes.
  • Drain. Do not rinse.
  • Oven temperature 350*.
  • In 9 X 13 glass pan, spray Pam or grease the pan.
  • Add the consomme'.
  • Rinse out the cans with the hot water.
  • Add to the pan and stir.
  • Add the butter or margarine and bay leaf.
  • Add the precooked noodles and stir until all are covered in consome'.
  • Cover the dish with foil.
  • Bake 20 to 30 minutes.
  • Stir twice while cooking.
  • Serve right from the dish. Add salt and pepper and more margarine if you prefer.
  • Note: Sometimes I added a cup of sliced onion with the noodles while cooking. Some like it that way.

Nutrition Facts : Calories 102.2, Fat 2.8, SaturatedFat 1.4, Cholesterol 21.1, Sodium 290.9, Carbohydrate 14.3, Fiber 0.6, Sugar 0.4, Protein 5

TOMATO AND CELERY-INFUSED BEEF CONSOMMé WITH TINY CHOUX PUFFS



Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs image

Categories     Soup/Stew     Beef     Tomato     Celery     Fall     Simmer     Gourmet

Yield Makes 8 servings (about 6 cups)

Number Of Ingredients 9

4 large egg whites plus shells, crushed
1 lb plum tomatoes, quartered
1 lb celery (5 to 6 large ribs), cut into 1-inch pieces
1/2 lb lean ground sirloin
1 tablespoon kosher salt
20 black peppercorns, cracked
6 cups veal stock
Accompaniment: tiny choux puffs
Garnish: celery leaves and diced seeded peeled tomatoes

Steps:

  • Whisk egg whites in a large bowl until foamy and add eggshells. Separately pulse tomatoes and celery in a food processor until coarsely chopped, then add to egg whites. Whisk in beef, salt, and peppercorns.
  • Heat veal stock, if jellied, in a 4-quart heavy saucepan just until it becomes liquid, then whisk in beef mixture. Heat over moderately high heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 20 minutes). Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 30 minutes.
  • Ladle broth with crust into a large sieve lined with a double thickness of dampened paper towels set over a large bowl and let all liquid drain through. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if it's not, repeat procedure with clean dampened paper towels. Discard solids.
  • Before serving, bring consommé to a boil and season with salt. Ladle into bowls and top with profiteroles and garnishes.

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