Classic Beef Consommé

Name: Classic Beef Consommé
Prep time: 42 min
Cook time: 1 h 18 min
Total time: 2 h
Yield: 6 servings
Cuisine: French
Ingredients: 8 cups (1900 ml) unsalted beef stock, homemade or good-quality, fully chilled and with all fat lifted off; 8 oz (225 g) lean ground beef (90% lean or leaner), cold; 3 whites (about ⅓ cup) (100 g) large egg whites, cold, lightly whisked with a fork just to break up; 4 oz (115 g) yellow onion, peeled, finely chopped (¼-inch / 6 mm pieces); 3 oz (85 g) carrot, peeled, finely chopped (¼-inch / 6 mm pieces); 2 oz (60 g) celery rib, finely chopped (¼-inch / 6 mm pieces); 5 oz (140 g) ripe plum tomato, cored and coarsely chopped, seeds included; ⅓ oz (about 8 stems) (10 g) flat-leaf parsley stems, roughly chopped; 4 sprigs (4 g) fresh thyme sprigs, whole; 1 leaf (1 g) bay leaf, whole, dried; ½ tsp (2 g) black peppercorns, lightly cracked; 1 tbsp (15 ml) dry sherry or Madeira (optional); kosher salt, to taste, added at the end

From the MyKitchenBank Kitchen

A crystal-clear, deeply beefy amber soup made by simmering cold beef stock with a "raft" of ground beef, egg whites, mirepoix and tomato that traps every cloudy particle. Elegant, patient, and far easier than its reputation.

Prep: 42 min
Cook: 1 hr 18 min
Wait: 25 min
Total: 2 hr 25 min
Makes: About 6 cups (1.4 L), serving 6 as a first course

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Ingredients

6 servings

For the consommé
8 cups (1900 ml) unsalted beef stock, homemade or good-quality, fully chilled and with all fat lifted off
For the clarification raft
8 oz (225 g) lean ground beef (90% lean or leaner), cold
3 whites (about ⅓ cup) (100 g) large egg whites, cold, lightly whisked with a fork just to break up
4 oz (115 g) yellow onion, peeled, finely chopped (¼-inch / 6 mm pieces)
3 oz (85 g) carrot, peeled, finely chopped (¼-inch / 6 mm pieces)
2 oz (60 g) celery rib, finely chopped (¼-inch / 6 mm pieces)
5 oz (140 g) ripe plum tomato, cored and coarsely chopped, seeds included
Aromatics
⅓ oz (about 8 stems) (10 g) flat-leaf parsley stems, roughly chopped
4 sprigs (4 g) fresh thyme sprigs, whole
1 leaf (1 g) bay leaf, whole, dried
½ tsp (2 g) black peppercorns, lightly cracked
To finish
1 tbsp (15 ml) dry sherry or Madeira (optional)
kosher salt, to taste, added at the end

Equipment (10)

6-quart (5.5 L) tall stockpot or heavy saucepan, very clean
Food processor or sharp chef's knife
Large mixing bowl
Flat-bottomed wooden spoon or flat spatula
Fine-mesh sieve (8-inch / 20 cm)
Cheesecloth (2 layers) or clean thin kitchen towel, dampened
Large heatproof bowl or pot for straining
Ladle
Paper towels (for blotting fat)
Instant-read thermometer

Steps

Before you start

Your stock must be completely cold (fridge-chilled) and fat removed. Cold stock is essential: the egg whites need time to dissolve and then coagulate slowly as the pot heats.
Use a tall, narrow, spotlessly clean, grease-free pot. Any grease or soap residue will cloud the consommé.
Do not stir once the raft has formed and floated, and never let the pot boil hard. A violent boil breaks the raft and clouds the broth.
Use unsalted or lightly salted stock; the liquid reduces slightly and the raft adds savoriness, so season only at the end.
Set out a fine sieve, a ladle, and a double layer of damp cheesecloth or a clean thin kitchen towel before you begin.

1
Chop the vegetables
- Peel and finely chop the onion, carrot and celery into ¼-inch (6 mm) pieces, either with a knife or by pulsing 5–6 times in a food processor until finely minced but not pureed.
- Core and coarsely chop the tomato, keeping the seeds and juice.
- Coarsely chop the parsley stems and lightly crack the peppercorns.
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Ready when: Vegetable pieces are small and even, so they release flavor quickly.
Tip: Do not puree the vegetables; paste will cloud the broth.
2
Mix the raft
- In a large bowl, combine the cold ground beef, chopped onion, carrot, celery, tomato, parsley stems and peppercorns.
- Add the lightly whisked egg whites and mix with your hands for about 1 minute until the mixture is sticky and evenly combined.
- Cover and refrigerate for 15 minutes.
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Ready when: Mixture looks like a wet, sticky, uniform paste with no pools of egg white.
Tip: Use lean beef; extra fat melts into the broth and leaves a greasy film.
3
Combine with cold stock
- Pour the cold stock into a clean, tall 6-quart (5.5 L) pot.
- Add the chilled raft mixture, thyme sprigs and bay leaf.
- Stir well with a flat-bottomed spoon for 1 minute to break the mixture up and distribute it evenly through the liquid.
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Ready when: Raft ingredients are evenly suspended throughout the cold stock.
Tip: The stock must be cold. Warm stock will cook the egg whites instantly and they will not trap impurities.
4
Heat slowly to form raft
- Set the pot over medium heat and stir gently but constantly, scraping the bottom, for about 12–15 minutes while the liquid warms.
- When the stock reaches about 140°F (60°C) and you see gray foam and solids start to clump, stop stirring completely.
- Continue heating without stirring until the solids rise and gather into a firm mass on top, about 5 more minutes.
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Ready when: A thick, cohesive, tan-gray raft floats on the surface and the liquid underneath starts to look clearer.
Tip: Stirring stops once the raft begins to float. Stirring afterward breaks it apart.
5
Open a vent and simmer
- Reduce heat to low.
- Use a spoon to gently poke a 2-inch (5 cm) hole through the raft near the edge so bubbles can escape and you can see the broth.
- Hold the broth at a barely-there simmer, with just a few gentle bubbles breaking through the hole, for 60 minutes.
- Do not stir.
- Occasionally spoon a little broth from the hole over the raft's top to keep it moist.
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Ready when: Broth seen through the hole is clear and amber, and the raft is firm and pulled slightly away from the pot sides.
Tip: If the raft is bubbling vigorously or cracking, lower the heat immediately.
6
Rest off the heat
- Turn off the heat and let the pot sit undisturbed for 10 minutes so any remaining fine particles settle and the raft firms up.
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Ready when: No movement in the liquid and the raft sits as a solid cap.
7
Strain carefully
- Dampen two layers of cheesecloth and line a fine-mesh sieve set over a large heatproof bowl.
- Slide a ladle down through the hole in the raft and gently scoop out the clear broth, pouring it slowly through the lined sieve.
- Do not press or disturb the raft.
- When the level gets low, tip the pot slightly and ladle the last of the broth through, leaving the raft behind.
- Discard the raft.
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Ready when: Broth is transparent, deep amber, and you can see through a cup of it.
Tip: Ladle gently along the side of the hole; splashing re-clouds the consommé.
8
Degrease the surface
- Lay a folded paper towel lightly on the surface of the hot consommé for 2 seconds and lift it off, blotting away fat droplets.
- Repeat with fresh towels 3–4 times until the surface is free of shiny fat spots.
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Ready when: No visible beads or sheen of fat on the surface.
Tip: For an even cleaner result, chill the consommé and lift off the solid fat, then reheat.
9
Season and serve
- Pour the consommé back into a clean saucepan and reheat over low heat until steaming and at least 165°F (74°C), about 3 minutes; do not boil.
- Stir in the sherry, if using, and season with kosher salt a pinch at a time, tasting after each addition, until the beef flavor tastes bright.
- Ladle into warmed cups or bowls and serve right away.
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Ready when: Consommé is steaming hot, perfectly clear, and well seasoned.
Tip: Salt in small pinches; a clarified broth tastes more concentrated than it looks.

Good to know

Tips

Cold stock plus slow heating is the whole secret: proteins in the egg and beef gather impurities as they set, so rushing the heat ruins clarity.
Keep the simmer so gentle that only one or two bubbles break through the hole at a time.
Strain through damp cheesecloth; dry cloth can absorb broth and let particles slip past.
For an elegant garnish, float a few tiny cubes of cooked carrot, thin strips of chive, or a spoonful of cooked brunoise vegetables in each cup.

Make ahead

"Make the consommé up to 3 days ahead and refrigerate. Chilled, it may set into a soft jelly, which is a sign of a good stock. Lift off any solid fat from the top before reheating. The stock can also be made and chilled 2 days before clarifying."

Storage & reheating

"Refrigerate in an airtight container up to 4 days. Freeze up to 3 months in freezer-safe containers, leaving ½ inch (1 cm) headspace. Room temperature: no more than 2 hours. Reheat gently on the stove over low heat until steaming (165°F / 74°C); avoid boiling so it stays clear. Thaw frozen consommé overnight in the fridge first."

Substitutions

unsalted beef stock → Low-sodium boxed beef broth. Works well, but omit added salt until the end and expect a lighter flavor than homemade stock made with roasted bones.
lean ground beef (90% lean or leaner) → Finely minced lean beef shank or round. Gives a similar result; mince it very finely and keep it cold.
dry sherry or Madeira → Dry Madeira or a splash of red wine vinegar (1 tsp). Adds brightness; use much less vinegar to avoid sharpness.
ripe plum tomato → 1 tbsp tomato paste plus 2 tbsp water. Provides the acidity that helps the proteins coagulate and adds a touch of color.