Do You Cook the Beef Before Adding It to a Consomme

What is beef consomme (consommé)?

Beef consomme (consommé) is not just a clarified beef stock or beefiness goop as some may define information technology. The word 'consommé' is translated from French every bit 'completed' or 'concentrated'. What this means is that a consomme is a potent, full-bodied stock or broth. In fact, in classical French cuisine, to exist called a consommé all a stock had to be is concentrated. Consomme was then farther divided into two kinds: regular and clarified.

In this recipe, the definition of consomme is concentrated and antiseptic beefiness broth or stock. This is likely the most precise and nearly complete definition of consomme. Yet, permit'south make it articulate that beef stock of broth richness and forcefulness are more of import than clarity. You can have a consomme that is cloudy and not visually highly-seasoned still rich, mellow and full of aroma, but you can't have a consomme that is thin and watery.

How Beef Broth/Stock Clarification Works

When beef broth or stock is made, a certain amount of proteins get dissolved h2o, making it cloudy. When the water is heated these proteins coagulate and rising to the meridian. When properly decision-making this process, these coagulated proteins will all rise to the elevation, leaving perfectly clear stock or goop backside. Now it's just a matter of non disturbing the top while carefully transferring clarified stock out of the pot.

Basic Ingredients for clarifying beef stock or broth

The ingredients that are used to clarify beefiness stock are called the clearmeat or the clarification. The ingredients include:

Lean basis meat which is ane of the major sources of protein that enables the clearmeat to preform clarification. Information technology also adds a lot of season to the consommé. The meat must be lean as fat will have to be skimmed off afterwards. Beef shank is the best choice hither.
Egg whites which greatly strengthen the meat'southward clarifying ability.
Mirepoix and other seasoning and flavoring ingredients included for flavor.
Acrid ingredients (lycopersicon esculentum products) considering the acidity helps coalesce the protein. While not admittedly necessary, they are helpful.

Must try recipes that use beef consomme

Rachel Ray'southward French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette
Ree Drummond'due south Braised Beefiness Brisket
Rachel Ray's French Dip Sandwiches
Ree Drummond's Potluck Meatballs
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Rachel Ray's Pepper Steak and Rice Pilaf with Mushrooms
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Robert Irvine's Lightning Chili and Rice

1 lb lean beefiness (preferably veal shank, ground)
5 qt beef or veal stock (white or brown, common cold)
viii oz egg whites

For the mirepoix

8 oz onion (finely chopped)
4 oz celery (finely chopped)
4 oz carrot (finely chopped)
8 oz tomatoes (crushed, canned or fresh)
six parsley stems (chopped)

Spices

1 bay leaf
A pinch of dried thyme
2 whole cloves
1/2 tsp black peppercorns (crushed)

Start with a stiff stock or goop. Information technology must have great season and must be cold. Weak stock should exist simmered downwards until becomes strong and richly flavored, and then cooled down. Whatever fat should exist skimmed off.
Combine the beef, mirepoix, egg whites, tomatoes, herbs, and spices in a stockpot. Mix vigorously with a wooden paddle or a whip.

Professional person kitchens use tall, heavy stockpots or soup pots a spigot at the lesser to make consomme. This allows them to bleed off antiseptic stock without agonizing the raft: the layer on summit of the stock consisting of vegetables, coagulated proteins and other. If you lot have one, utilise it.
Slowly stir in the cold stock while making sure that the stock is well mixed with the other ingredients.
Bring to a simmer very slowly, over a medium low oestrus, stirring occasionally.
When the simmering point is approaching, stop stirring. The clearmeat will rise to the surface at this indicate and course a raft.
Plough the heat downwards to low and simmer for 1 1/2 hours. Exercise not cover the pot and practice not let it boil as boiling volition break up the raft and cloud the consomme. Do non stir or disturb the raft at any point.
Strain the consomme through several layers of cheesecloth. If y'all are not using a stockpot with a spigot, y'all can siphon the consomme using a food grade tube of the appropriate length or ladle the consomme out carefully without breaking up the raft.Mine came out with quite a fleck of grease on summit due to meat not being lean enough I suppose. That's OK as the consomme will be degreased in the next step.
Remove all traces of fat from the surface very thoroughly. Strips of clean brown paper moved across the surface are constructive in absorbing every last speck of fatty without absorbing much consomme.
Adjust the seasonings. Kosher salt is preferred to regular table salt considering it has no additives.
Air-condition for upwardly to 3 days or freeze for upwards to iii months.