Beef consommé is a clear, concentrated soup made by clarifying and reducing beef stock or broth. With its deep, rich flavor and velvety texture, consommé occupies an important place in culinary tradition But what exactly is beef consommé, and how is it different from regular beef broth?
In this complete guide we’ll cover everything you need to know about this refined soup, from its history and origins to its preparation uses, and substitutes. Let’s dive in!
A Brief History of Beef Consommé
While broths and stocks have been around for centuries, consommés emerged as a high-end soup in French haute cuisine during the 17th and 18th centuries. They were labor-intensive dishes that showed off a chef’s skill in clarifying and concentrating flavors.
The word “consommé” comes from the French verb “consommer”, meaning “to complete” or “to finish.” A consommé was considered the crowning achievement of masters like Marie-Antoine Carême, the legendary chef who basically codified French cuisine.
Making a crystal clear consommé that reflected the chefs’ dedication became a point of pride in noble households. An anecdote claims that Louis XIV once challenged his chef to create a consommé so clear that he could see his reflection!
While consommés used to be reserved for the upper classes, today they are more accessible – though still considered an elegant, refined soup.
What Makes Beef Consommé Different from Broth?
Both beef broth and consommé start with beef bones simmered in water to extract flavor and gelatin. However, consommés go through extra steps to concentrate and clarify the liquid. Here are the main differences:
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Appearance: Broth is opaque while consommé is crystal clear. The clarification process removes impurities that make broth cloudy.
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Flavor: Consommé has a deeper, richer taste compared to the milder broth. Reducing the liquid concentrates the beef essence.
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Texture: Smooth and silky with a bit more body due to the gelatin extracted from bones during extended cooking.
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Preparation: Making consommé requires meticulous technique, often using egg whites to attract impurities. Broth just needs basic simmering.
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Uses: Consommé is served on its own, used in elegant clear soups, or adds flavor in cooking. Broth has wider applications.
So in essence, consommé is clarified and fortified broth taken to the next level. While broth has everyday uses, consommé puts the spotlight on pure, beefy flavor in refined dishes.
How to Make Beef Consommé at Home
Making consommé is quite labor intensive. The process involves:
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Simmering beef bones/meat, mirepoix veggies, and herbs in water for 8-12 hours to extract maximum flavor and gelatin.
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Straining the broth then cooling it to separate fat. Skim off the solidified fat.
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Clarifying the broth using egg whites whipped into a raft that attracts impurities as it simmers.
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Reducing the strained liquid until concentrated.
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Seasoning with sherry, Madeira, or spices once finished.
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Cooling consommé again to form a savory aspic-like texture when served chilled.
For home cooks, the easiest method is starting with canned or boxed beef broth, then clarifying and reducing it. But for the best flavor, make broth from scratch. Consommé keeps for 4 days refrigerated or 2 months frozen.
How to Use Beef Consommé
Beef consommé may be dressed up and served chilled or warm as a starter soup. But it also elevates recipes when used as an ingredient:
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Soups – Add body and rich notes to brothy soups and chowders without overpowering other flavors.
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Braises – Use as braising liquid to keep meats succulent while imparting flavor.
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Stews – Deepens taste in the liquid without thinning the consistency like broth can.
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Pan sauces – Whisk in at the end in place of broth/stock for fuller body.
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Gravies – Creates silky, luxurious gravies with glistening sheen.
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Risottos – Use as cooking liquid to infuse creamy rice with meaty flavor.
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Glazes – Reduces down into a glossy, savory glaze for meats.
With its versatility, consommé enhances everything from hearty roasts to refined sauces. A little goes a long way in providing big flavor.
Substitutes for Beef Consommé
When a recipe calls for consommé but you don’t have any on hand, these make solid stand-ins:
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Beef broth – Simply reduce down to intensify flavor and concentration.
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Mushroom broth – Provides similar rich, savory notes.
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Chicken/veal consommé – Imparts light, refined flavors.
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Vegetable/mushroom consommé – For vegetarian/vegan dishes.
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Beef stock/bouillon – Adds beefy taste but not the same clarity.
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Dry red wine – Adds some acidity and fruitiness when mixed into the dish.
While nothing can truly replace beef consommé’s complexity, these substitutes work in a pinch. Adjust amounts when swapping to suit the recipe.
Tips for Using Consommé
To make the most of consommé:
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Choose high-quality bones with marrow for maximum flavor extraction.
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Skim thoroughly to remove fat and impurities that will cloud the broth.
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Use egg whites from very fresh eggs for clarification. Older whites won’t coagulate properly.
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Avoid boiling, just gently simmer. Boiling agitates proteins that can cloud the liquid.
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Taste and adjust seasoning once finished. The clarity allows flavors to shine.
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Add minced vegetables, meat, or herbs before serving warm consommé.
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Chill consommé in a mold to shape it if serving cold.
With care and practice, you can master the refined art of consommé. Savor this elegant soup on its own or use it to bring out the best in other recipes. This beefy elixir will add a luxurious, old-world flair to your cooking.
What is Beef Consommé?
Originating as an ancient French term, beef consommé means complete or perfect. Usually, consommé is served as a first course in upscale restaurants. However, this particular dish dates back to medieval Europe and was usually enjoyed by the wealthy who could afford the ingredients.
Today, consommé is more commonly used as a highly concentrated liquid used in cooking. You might also find consommé served in upscale restaurants as an appetizer or soup; however, it is more accessible for preparing soups, sauces, gravies, aspics, and even braising.
While similar to beef broth, beef consommé is a much darker liquid with a velvety texture and rich flavor. Because of the gelatin content, consommé has more body than traditional broth or stock. It’s not thick like a jelly but more of a gravy-like consistency.
Beef consommé is made by simmering and purifying regular beef broth. The end result is an aromatic liquid with a highly-concentrated flavor and velvety finish.
Making beef consommé requires a very intricate and detailed cooking process. To do this, you add egg whites and meat to the beef broth or stock and simmer the ingredients for several hours.
After simmering, the liquid will thicken. At that point, the liquid is strained to remove the impurities. The result is a highly-concentrated amber-colored broth that can be used to enhance so many recipes.
Of course, there aren’t many homecooks that prepare beef consommé on a regular basis. While I always encourage you to take on new challenges, you can find beef consommé at your grocery store in the canned soup aisle. It only costs a few dollars.
Bold Beef Consommé Recipe
- Total Time: 3 hours 20 minutes
- Beef bones: 4 pounds (approx. 1.8 kg)
- Cold water: 6 cups (1.4 liters)
- Tomato paste: 3 tablespoons
- Onions, chopped: 2 medium
- Celery, chopped: 3 stalks
- Carrots, chopped: 3 medium
- Egg whites: 4
- Salt to taste
- Start by roasting the beef bones in an oven preheated to 375°F (190°C) until golden brown.
- Transfer the bones to a stockpot and add cold water. Bring to a boil and then simmer.
- Skim off any impurities that rise to the top using a skimmer or a ladle.
- Add the chopped vegetables and tomato paste to the pot.
- In a separate bowl, whisk the egg whites until frothy and add them to the stockpot.
- Let it simmer for 2 hours, allowing the egg whites to trap and remove impurities.
- Strain the mixture using a fine mesh strainer.
- Season with salt to taste.
- Author: Emily
- Prep Time: 20 minutes
- Cook Time: 3 hours
Keywords: beef consommé
How To Make Consomme
FAQ
What is the difference between beef broth and beef consomme?
Several canned soup companies market canned condensed “consommé” as well as broth. Comparing the ingredients listed on the labels of the two revealed that the main difference (assuming the same brand) is that the consommé includes gelatin and other additives to add body.
What is a good substitute for beef consomme?
Mushroom consomme, vegetable broth, and demi-glace are alternatives for beef consomme. Mushroom consomme, a vegan option, adds umami to dishes and has a similar texture to beef consomme. Vegetable broth provides a lighter alternative and complements gravies, soups, and vegetarian dishes.
What is beef consomme in a can?
Yes, beef consommé is a broth made out of beef stock, but it’s worlds apart from the stuff you buy by the carton in the soup aisle of your supermarket. It’s an ultra-refined broth, prepared in a way that removes every last impurity, leaving only an immaculately clear liquid you can practically use as a mirror.
Can you eat consommé by itself?
I’m sure you can reuse it. Found out today the consommé can be eaten straight would add more vegetables and make another soup out of it.
What is the difference between beef broth & beef consommé?
While similar to beef broth, beef consommé is a much darker liquid with a velvety texture and rich flavor. Because of the gelatin content, consommé has more body than traditional broth or stock. It’s not thick like a jelly but more of a gravy-like consistency. Beef consommé is made by simmering and purifying regular beef broth.
What is beef consommé?
Beef consommé is a clear and refined soup made from beef broth, which goes through a clarifying process using egg whites. It has a rich flavor derived from simmering beef bones and vegetables. The goal is to create a beautifully clear liquid with an intense beef flavor.
Is beef consommé a soup?
While consommé can be enjoyed on its own as a soup, it more commonly serves as a flavorful cooking liquid. Its versatility makes it useful for enhancing soups, braises, gravies, sauces, and more. How is Beef Consommé Made? Making beef consommé is a delicate and intricate process requiring patience and precision. Here are the basic steps:
What does beef consommé taste like?
The high concentration of gelatin gives beef consommé a thicker, velvety texture compared to regular broths and stocks. But it still pours like a liquid rather than a gel. While consommé can be enjoyed on its own as a soup, it more commonly serves as a flavorful cooking liquid.
What can you use beef consomme for?
Beef consomme is commonly used to make soups, stews, and gravy. It adds a rich and savory flavor to dishes. Some of the best beef consomme substitutes include beef stock, beef broth, vegetable broth or vegetable broth substitutes, and beef bouillon cubes.
Why is beef consommé thicker than beef broth?
Beef consommé has a thicker consistency than beef broth due to being reduced in the additional preparation steps used to produce the consommé from the broth. Consommé has a more intense beef flavor than broth, which has a milder flavor.