Mohamed Shili This easy Julia Child Beef Consomme recipe is a rich and flavorful broth, perfect for a quick and simple meal. Made with fresh vegetables, ground beef, and veal stock, this dish is both hearty and satisfying. You can adjust the ingredients based on what you have on hand, making it a flexible and delicious option.
Ingredients Needed
- 1 tablespoon black peppercorns, crushed (US/UK)
- 4 large egg whites, plus eggshells
- 3 Roma tomatoes, quartered
- 4 celery ribs, coarsely chopped
- 1/2 pound premium ground sirloin (or shank or shoulder)
- 6 cups (1.4 liters) cold veal stock (or beef stock)
- 1 sprig fresh thyme
- 2 teaspoons salt
How To Make Beef Consomme Recipe
- Prepare the egg mixture: In a large ceramic bowl, whisk the peppercorns, egg whites, and eggshells until the mixture becomes foamy. Set aside.
- Prepare the vegetable-beef mixture: Pulse together the tomatoes, celery, and ground beef in a food processor until just incorporated.
- Combine ingredients in a stockpot: In a large stockpot, mix the vegetable-beef mixture, egg mixture, veal stock, thyme, and salt. Bring to a boil, stirring constantly.
- Simmer the consommé: Once solids form a raft on top, carefully remove a piece to check if impurities have risen. Reduce heat and simmer, without stirring, for 30-40 minutes to clarify the consommé.
- Strain the consommé: Remove the pot from heat and strain the liquid through a fine-mesh sieve lined with a double layer of cheesecloth. Discard solids. If needed, ladle out the consommé from the bottom by pressing a hole in the raft and strain again through a clean cheesecloth to ensure it’s clear.
- Serve: Pour the consommé into bowls and serve hot. Enjoy!
Recipe Tips
- Use cold stock: Always use cold veal or beef stock to help the egg whites form a proper raft and clarify the broth.
- Do not stir once simmering: Once the raft forms, avoid stirring, as it can make the consommé cloudy.
- Strain carefully: For a clear consommé, strain the liquid slowly through cheesecloth and double-check for impurities.
- Don’t skip the egg whites and eggshells: These are essential for clarifying the stock and removing impurities, so don’t omit them.
- Simmer gently: Keep the heat low and simmer the broth without stirring to ensure it stays clear and flavorful.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Beef Consomme cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: You can freeze leftover Beef Consomme for up to 3 months. After freezing, thaw in the refrigerator overnight and reheat on the stove for 10-15 minutes.
Nutrition Fact
- Serving Size: 1 cup
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 500mg
- Potassium: 250mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 15g
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Julia Child Beef Consomme Recipe
Description
This easy Julia Child Beef Consomme recipe is a rich and flavorful broth, perfect for a quick and simple meal. Made with fresh vegetables, ground beef, and veal stock, this dish is both hearty and satisfying. You can adjust the ingredients based on what you have on hand, making it a flexible and delicious option.
Ingredients
Instructions
- Prepare the egg mixture: In a large ceramic bowl, whisk the peppercorns, egg whites, and eggshells until the mixture becomes foamy. Set aside.
- Prepare the vegetable-beef mixture: Pulse together the tomatoes, celery, and ground beef in a food processor until just incorporated.
- Combine ingredients in a stockpot: In a large stockpot, mix the vegetable-beef mixture, egg mixture, veal stock, thyme, and salt. Bring to a boil, stirring constantly.
- Simmer the consommé: Once solids form a raft on top, carefully remove a piece to check if impurities have risen. Reduce heat and simmer, without stirring, for 30-40 minutes to clarify the consommé.
- Strain the consommé: Remove the pot from heat and strain the liquid through a fine-mesh sieve lined with a double layer of cheesecloth. Discard solids. If needed, ladle out the consommé from the bottom by pressing a hole in the raft and strain again through a clean cheesecloth to ensure it’s clear.
- Serve: Pour the consommé into bowls and serve hot. Enjoy!
Notes
- Use cold stock: Always use cold veal or beef stock to help the egg whites form a proper raft and clarify the broth.
- Do not stir once simmering: Once the raft forms, avoid stirring, as it can make the consommé cloudy.
- Strain carefully: For a clear consommé, strain the liquid slowly through cheesecloth and double-check for impurities.
- Don’t skip the egg whites and eggshells: These are essential for clarifying the stock and removing impurities, so don’t omit them.
- Simmer gently: Keep the heat low and simmer the broth without stirring to ensure it stays clear and flavorful.
Julia Child Beef Consomme Recipe
