Classic Beef Consomme Recipe: How to Make the Perfect Clear Soup
Table of Contents
Beef Consomme Recipe
Beef consomme is the crown jewel of soups – a crystal-clear, intensely flavored broth that showcases the pure essence of beef. This French culinary masterpiece requires patience and technique, but the results are well worth the effort. Whether you’re serving it as an elegant first course, using it as a base for other soups, or incorporating it into rich sauces, a properly made beef consomme elevates any dish it touches. In this guide, we’ll walk through every step to create this liquid gold in your own kitchen.
What is Beef Consomme?
Beef consomme is a clarified version of beef stock or broth. The word “consommé” comes from the French term for “completed” or “concentrated,” which perfectly describes this refined preparation. Unlike regular beef broth, consomme undergoes a special clarification process that removes impurities, fat, and cloudiness, resulting in a perfectly clear liquid with concentrated flavor.
What makes consomme special is not just its clarity but its intensified taste. The clarification process actually enhances the flavor while removing unwanted elements. Traditionally served in fine dining establishments, beef consomme represents the pinnacle of soup-making craftsmanship and is considered a test of a chef’s skill.
Crystal-clear beef consomme represents the pinnacle of soup craftsmanship
Ingredients You’ll Need
For this beef consomme recipe (serves 4-6), you’ll need quality ingredients to achieve the best flavor and clarity. The clarification process relies on a mixture called a “raft” that collects impurities as it cooks.
Fresh, quality ingredients are essential for the perfect consomme
For the Base:
- 5 quarts cold beef stock (homemade preferred)
- 1 pound lean ground beef (or veal for a lighter color)
- 3/4 cup egg whites (about 5-6 eggs)
- 1 cup diced onion
- 1 cup diced fresh tomato
- 1 cup diced celery
- 1 cup diced carrot
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 teaspoons salt
Optional Garnishes:
- Fresh herbs (thyme, chervil, or parsley)
- Thinly sliced vegetables
- Small dumplings or croutons
Essential Equipment
Large Tall Soup Pot
A 6-8 quart tall pot provides adequate space for the raft to form and rise without overflowing.
Fine Mesh Strainer
A fine mesh strainer lined with cheesecloth ensures your consomme is perfectly clear.
Ladle
A ladle helps you carefully serve the consomme without disturbing any remaining sediment.
Step-by-Step Instructions
The clarification process creates a “raft” that collects impurities
- Prepare the stock: Place your beef stock in the refrigerator while prepping the vegetables. Cold stock is essential for proper raft formation.
- Prepare the raft mixture: In your tall soup pot (no heat yet), combine the ground meat, diced vegetables (onion, tomato, celery, carrot), egg whites, bay leaves, dried thyme, and salt. Mix thoroughly until the egg whites are evenly distributed.
- Add the cold stock: Gently pour the cold beef stock into the pot with the raft mixture. Stir well to combine.
- Begin heating: Turn the heat to medium-low. Continue stirring for several minutes until the liquid is hot and about to boil.
- Stop stirring: Once the mixture is hot, STOP stirring completely. This is crucial for proper raft formation.
- Simmer gently: Maintain a low simmer for 90-100 minutes. The egg and meat mixture will rise to the top, forming a “raft” that collects impurities and clarifies the consomme.
- Leave undisturbed: Do not disturb the raft during simmering. It may stay as one piece or break into several larger pieces.
- Strain carefully: After simmering, line a large mesh strainer with cheesecloth. Carefully ladle or pour the consomme through the strainer to remove the raft and any loose particles.
- Cool and store: Allow the consomme to cool at room temperature before transferring to storage containers.
Pro Tip: Creating the Perfect Raft
The raft is the key to crystal-clear consomme. For best results, ensure your stock is very cold before adding it to the raft mixture. This allows proteins to coagulate properly and trap impurities effectively. Never stir after the initial heating phase, as this will break the raft and reintroduce impurities into your consomme.
Common Mistakes to Avoid
What To Do
- Use cold stock when starting
- Stir only until the mixture is hot
- Maintain a gentle simmer
- Strain through cheesecloth
- Allow the raft to form naturally
What To Avoid
- Using warm or hot stock
- Stirring after the raft forms
- Boiling vigorously
- Skipping the cheesecloth
- Breaking the raft prematurely
The difference between regular beef broth (left) and properly clarified consomme (right)
Serving Suggestions and Pairing Ideas
Beef consomme can be served simply or with elegant garnishes
Classic Serving Ideas:
- Simple Elegance: Serve hot in warmed bowls with a sprinkle of finely chopped fresh herbs.
- Garnished Consomme: Float thin slices of truffle, small herb dumplings, or julienned vegetables.
- Consomme Royale: Add small cubes of savory egg custard (royale) for a traditional French presentation.
- With Accompaniments: Serve alongside small toast points or cheese straws.
Perfect Pairings:
- Wines: A light-bodied red like Pinot Noir or a dry sherry complements the rich beef flavor.
- Courses: Serve before rich main courses like beef Wellington or roasted game.
- Seasons: Perfect for cold weather dining or formal dinner parties year-round.
Variations and Modern Twists
Vegetarian Adaptation
Replace beef with a rich mushroom stock using dried porcini and shiitake mushrooms. Use vegetable mirepoix and omit the ground meat, using extra egg whites for clarification.
Asian-Inspired
Add ginger, lemongrass, star anise, and a splash of soy sauce to the base. Garnish with thin slices of green onion, cilantro, and a few drops of sesame oil.
Molecular Gastronomy
Create consomme “spheres” using sodium alginate and calcium chloride for a modern presentation, or serve as a frozen granita for a refreshing summer appetizer.
Nutritional Information and Storage Guidelines
Nutritional Information (per cup):
| Nutrient | Amount |
| Calories | 90-100 kcal |
| Protein | 12-14 g |
| Fat | 2-3 g |
| Carbohydrates | 5-7 g |
| Sodium | 800-900 mg |
Note: Values are approximate and may vary based on specific ingredients used.
Storage Guidelines:
- Refrigeration: Store in airtight containers for up to 7 days.
- Freezing: Freeze for up to 3 months. Leave 1-inch of space at the top of containers to allow for expansion.
- Reheating: Gently warm over low heat to preserve clarity. Avoid boiling.
- Signs of Spoilage: Discard if you notice off odors, cloudiness that wasn’t present before, or any mold.
Store consomme in airtight glass containers for best results
Classic Beef Consomme Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4-6
Ingredients:
- 5 quarts cold beef stock
- 1 pound lean ground beef or veal
- 3/4 cup egg whites (about 5 eggs)
- 1 cup diced onion
- 1 cup diced fresh tomato
- 1 cup diced celery
- 1 cup diced carrot
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 teaspoons salt
Instructions:
- Refrigerate beef stock while preparing vegetables.
- In a large pot (no heat), combine ground meat, vegetables, egg whites, bay leaves, thyme, and salt.
- Mix thoroughly until egg whites are distributed evenly.
- Gently pour in cold beef stock and stir well.
- Heat on medium-low, stirring until mixture is hot and about to boil.
- Stop stirring completely and maintain a low simmer for 90-100 minutes.
- Allow the raft to form and collect impurities without disturbing it.
- Line a large mesh strainer with cheesecloth and carefully strain the consomme.
- Cool at room temperature before storing.
“The secret to perfect consomme is patience. Let the raft do its work undisturbed, and you’ll be rewarded with liquid crystal.”
Frequently Asked Questions
What is the difference between beef consomme and regular beef broth?
Beef consomme is essentially clarified beef broth. The main differences are:
- Clarity: Consomme is crystal clear while broth can be cloudy
- Flavor: Consomme has a more concentrated, intense flavor
- Fat content: Consomme has virtually no fat, while broth contains some fat
- Preparation: Consomme requires an additional clarification process using a raft
- Usage: Consomme is often served as-is or as a base for clear soups, while broth is typically used as an ingredient in other dishes
Can you freeze beef consomme?
Yes, beef consomme freezes exceptionally well. For best results:
- Cool completely before freezing
- Use airtight containers or heavy-duty freezer bags
- Leave 1-inch of headspace to allow for expansion
- Freeze for up to 3 months
- Thaw overnight in the refrigerator
- Reheat gently to maintain clarity
Some chefs even freeze consomme in ice cube trays for convenient small portions to add to sauces and gravies.
What are the best cuts of beef to use for consomme?
For the ground meat in the raft, lean cuts are essential to prevent excess fat from clouding your consomme. Good options include:
- Ground sirloin – Very lean with good flavor
- Ground round – Lean with moderate flavor
- Ground veal – Creates a lighter colored consomme
For making the initial beef stock (if preparing from scratch), use a combination of:
- Beef shanks – Rich in collagen and flavor
- Oxtail – Adds depth and body
- Marrow bones – Contributes richness
- Chuck – Adds meaty flavor
Avoid fatty cuts like brisket or ribeye for the clarification process.
Master the Art of Beef Consomme
Creating the perfect beef consomme is truly a culinary achievement worth celebrating. While it requires patience and attention to detail, the results speak for themselves – a crystal-clear, intensely flavored broth that can elevate any meal to restaurant quality.
Remember that practice makes perfect with this technique. Don’t be discouraged if your first attempt isn’t completely clear – each time you make consomme, you’ll develop a better feel for the process. The key is maintaining the integrity of the raft and handling the final product with care.
Whether you’re serving it as an elegant first course, using it as a base for other soups, or incorporating it into sauces, mastering beef consomme adds a valuable technique to your culinary repertoire that will impress family and friends alike.
A perfectly clarified consomme is the mark of culinary excellence
I hope you like it
There are no reviews yet. Be the first one to write one.
