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Beef Consomme Recipes
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. 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
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'
Heat all ingredients to boiling. Reduce heat cover and simmer 30 minutes. Strain.
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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
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