Beef Consomme

A perfectly clear and intensely flavoured soup to enjoy by itself or use as a base for savoury jellies, noodle bowls, dumpling soups or Vietnamese Pho


  • 500g Minced beef shin
  • 5 Egg whites
  • 1 large brown onion
  • 150g finely diced carrot
  • 150g finely diced cellery
  • 100g finely diced leek
  • 20 white peppercorns
  • 2 bay leaves
  • 6 thyme sprigs
  • 10 parsley stalks
  • 8 cloves
  • 600ml cold beef stock
  • 3 litres warm beef stock   


  1.  Peel onion cut in half. Finely dice one half of the onion, with the other half pan fry on moderate heat cut surface down until very dark and heavily caramelised 
  2. Combine 600ml cold beef stock, beef mince, egg whites, finely diced vegetables, herbs and spices in a bowl mix them together with a wooden spoon allow to rest in the refrigerator for at least 1 hour. This mixture is called a clarifying raft. 
  3. Place 3 litres of beef stock and the caramelised onion into a saucepan and heat to 50c add the clarifying raft mix well with a whisk. Whilst bringing the mixture to a gentle simmer gently scrape the bottom of the pot to stop the raft from catching on the bottom of the pot.
  4. Adjust the temperature to a gentle simmer and allow cooking for 2 hours.
  5. Carefully remove the clarified stock from the pot without disturbing the clarification raft, straining through a fine strainer or muslin cloth to remove any partials, remove all fat. Discard the clarification raft or feed it to your dog.
  6. Adjust the flavour intensity of the consommé by reduction. Seasoning with quality sea salt serve.


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