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📋How to make a beef Consomme
Beef consomme is a clarified version of brown beef stock, its color is clear, its flavor is intense and it is fat-free. Serve it in cups as a starter for a gourmet dinner. To make it more festive, I like to garnish it with small fried meatballs and risotto bites.
Course Appetizer
Cuisine French
Keyword beef broth, beef consomme, beef stock
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Meatballs 30 minutes minutes
Total Time 1 hour hour 45 minutes minutes
Servings 8 people
Calories 152 kcal
Prepare the raft With an electric whisker, whip the egg whites until firm. Make sure the eggs are at room temperature
4 egg whites
Add the chopped vegetables
1 carrot diced, 1 stalk of celery, 1 onion diced
and the lean meat
1 cup lean minced beef
Gently fold with a whisk
Clarify stock Pour the stock into a large pan
6 cups brown beef stock
Add the egg white mix
Add a tablespoon of lemon juice
1 tablespoon lemon juice
Bring to boil whisking regularly
Once it boils make a hole in the raft so the steam is released while simmering
Let it simmer for 1 hour without stirring so the raft cooks without releasing any particles
Filter the consomme Once the Consomme is ready
Filter it the first time in a fine-mesh sieve to remove the raft
Then a second time filter it through a paper towel or a cheesecloth
Store in the fridge until you need to serve it
Making the breadcrumbs for the meatballs Blend with an electric blender a cup of shredded breadcrumbs with basil or parsley leaves and a garlic clove
½ cup breadcrumbs, 5 fresh basil leaves, 1 peeled garlic cloves
Add the grated parmesan to the breadcrumbs
3 tablespoon freshly grated Parmesan
Stir with a fork to remove all the lumps
Make the meatballs Put all the ingredients for the meatballs in a large bowl
2 cup lean minced beef, 2 teaspoon salt, 1 lemon zest, 1 fresh eggs
Mix with your hands until it is all combined
Place a small bowl of warm water between the tray where you will place the meatballs and the bowl with the meat mix
Keep the palm of your hands wet to make smooth balls
Take a small piece of the mix, the meatball should be small enough to be eaten in one bite ( 1 in - 2.5 cm)
Roll it into a ball and place it on a tray
Wet the palm of your hand again and roll the next ball
Continue until all the meat is rolled
Place the meatballs in a frying pan (or basket if you have a fryer) leaving some space between them
Fry them until golden and remove them from the oil
vegetable oil for frying
Place on a paper towel to absorb all the excess oil
Serving the Consomme with the meatballs and the risotto balls
make sure the egg whites are at room temperature as cold egg whites will not firm up
for the acid component, you can substitute lemon juice with vinegar
the lean meat in the raft with wild game or duck if you want a stronger aroma
for a more delicate flavor the mirepoix can be substituted with leeks and carrots
once the stock boils make a hole in the raft so the steam is released while simmering uncovered
do not stir the raft while simmering otherwise it will release the particles
store the consomme in the fridge, warm it up when you need to serve it
you can feed the raft to animals but dilute it with some rice or pasta as it is very rich
the Consomme should be served in cups, not in bowls
let the guests add their own meatballs and risotto balls so they remain crispy
Calories: 152 kcal | Carbohydrates: 9 g | Protein: 18 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 57 mg | Sodium: 1068 mg | Potassium: 600 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 1334 IU | Vitamin C: 3 mg | Calcium: 65 mg | Iron: 2 mg