beef consomme recipe
The Best beef consomme recipe
I love how beef consommé is the perfect recipe for both casual weeknight meals and special occasions. It’s so versatile—you can use it as a base for soups, gravies, or even just sip it straight. My kids have grown up eating it, and they’ll always ask for a bowl before dinner is even fully cooked. Plus, it’s got a surprising amount of nutrients in there: collagen and gelatin support joint health, and the lean beef provides protein without being heavy. It’s not just comforting, it’s actually good for you in a way that feels indulgent. And honestly? Once it’s simmering, you can’t go wrong.
Classic Beef Consommé
A rich, velvety consommé made with beef bones and slow-reduced broth, perfect for elevating soups, sauces, or even as a standalone dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 lbs beef bones (knuckle or marrow)
- 8 cups cold water
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp whole allspice
- 1 tsp salt
- 1 cup beef broth
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1/2 cup dry white wine
- 1/2 cup unsalted butter
- 1/4 cup fresh parsley, chopped
👨🍳Directions
-
1
Place beef bones in a large stockpot. Cover with cold water and bring to a boil. Skim off any foam that rises to the surface. -
2
Reduce heat to a simmer and add the onion, garlic, carrots, celery, bay leaf, peppercorns, allspice, and salt. Simmer for 1 hour. -
3
Strain the broth through a fine-mesh strainer into a clean pot, pressing down on the solids to extract as much liquid as possible. Discard the solids. -
4
Return the strained broth to the pot and simmer for another 2 hours to deepen the flavor. -
5
Strain the broth again through a fine sieve into a clean pot. Discard any remaining solids. -
6
To clarify the consommé, heat the beef broth to a gentle simmer. Whisk together the cornstarch and cold water to form a slurry. Slowly pour the slurry into the broth while whisking constantly. -
7
Add the wine and simmer for 5 minutes. Remove from heat and stir in the butter until melted. Strain again through a fine sieve into a clean pot. -
8
Chill the consommé in the refrigerator until cold. Skim off any fat that has risen to the top. Strain once more through a fine sieve into a clean container.
🔧Equipment
- Large stockpot
- Fine-mesh strainer
- Fine sieve
- Whisk
- Fine-mesh colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef Consommé Works
❓ Frequently Asked Questions About Beef Consommé
How do I know when the beef consommé is ready?
Yes, it’s ready when the liquid has reduced to a rich, golden depth and the flavors have melded into a velvety clarity. The consommé should be thick enough to hold a spoon without dripping, and it should have a deep, savory aroma. If it’s too thin, simmer it uncovered for another 10–15 minutes until it thickens further.
Can I use chicken or vegetable stock instead of beef stock?
While beef stock is traditional for depth, you can use chicken or vegetable stock if you prefer. However, the flavor will differ—chicken stock will be lighter, and vegetable stock will have a milder, more neutral taste. For best results, use a high-quality stock base and adjust seasoning afterward.
What if I don’t have a fine-mesh strainer?
If you lack a fine-mesh strainer, you can use a cheesecloth or even a clean kitchen towel. Place it over a bowl, pour the consommé through, and gently press the liquid to extract as much liquid as possible. Discard the solids, then strain again if needed for a smoother texture.
How long can I store the beef consommé?
Store the consommé in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in portions for up to 3 months. Thaw in the fridge before reheating—never microwave directly, as it can cause uneven heating.
Why does my consommé taste bland or weak?
A weak flavor often comes from underseasoning or using low-quality stock. Start with a well-seasoned stock (add salt and aromatics like onions, carrots, and celery during the initial simmer). If needed, taste and adjust with salt, herbs, or a splash of vinegar for brightness.
