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Beef Consomme Recipes
GETTING READY 1. Cut and discard all fat from the steak and cut into small pieces. 2. In a bowl place meat and pour enough cold water to cover and soak for 10 minutes then drain. 3. Into a bowl crack the eggs add the egg shell and crush it. MAKING 4. In a
Clarified broths called consomm s have been in use since the Middle Ages taking many forms from simple soups to displays of excess made from the meat of a wide variety of less common animals. A special type of consomm that was boiled solely with tendons and
MAKING 1 Take a large kettle and combine all ingredients in it. 2 Cover with water and simmer for about 6 8 hours. 3 Strain the broth and allow it to cool. 4 Skim off fat and refrigerate until ready to serve. SERVING 5 Serve Beef Consomm cold.
GETTING READY 1 Finely shred the meat. 2 Peel the vegetables and chop them. MAKING 3 In a large pan put all the ingredients. Add the egg white in the end. 4 Gently heat the mixture. Beat it continuously with a wire whisk till a thick froth is formed on the
Everyday Beef Consomme
1. Remove all fat from the surface of the brown stock and turn into a large pan. Peel the carrot. Wash and dry it together with the leek celery and tomatoes if used. Chop or slice them. Wash dry and chop the herbs. 2 Mix the vegetables with the egg whites in a
Put all the ingredients in a blender except the ice blend 1 2 minute add the ice and blend 20 seconds more. Pour into chilled cups or glasses. Serve at once.
Cold Beef Consomme
Place consomme and water in a saucepan. Bring to a boil reduce heat. Stir in sherry. Serve garnished with a slice of lemon. Makes 6 servings
Sherry Beef Consomme'
In a saucepan bring consomme water and wine to a boil. Add other ingredients cover and simmer for 1 minute. Turn off heat adjust seasoning and serve.
Beef Consomme Brimoise
Heat all ingredients to boiling. Reduce heat cover and simmer 30 minutes. Strain.
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Bring claret cinnamon sticks and sugar to boil in small saucepan. Remove from heat and let stand in warm place several hours overnight is good . Strain claret mixture into the stock or consomme and heat. Spoon into pretty cups and float a lemon slice on top of