Beef Consommé Brunoise
Beef Consommé Brunoise makes an elegant and soothing meal, especially on a chilly evening. This traditional French consommé is crafted from lean beef and a selection of vegetables, creating a crystal-clear broth that is both rich and delicate. With a classic Brunoise of carrots, celery, and turnips, each finely diced vegetable adds color and texture. This recipe requires patience but rewards with a flavorful and beautifully presented soup.
Servings: 6
Ingredients
For the clarification
- 1 pound lean ground beef
- 0.75 cup onions
- 1 small carrot
- 1 branch of celery
- 1 green part of leeks
- 3 egg whites
- 1 cup canned tomatoes
- 8 cups white beef stock or "marmite" cold
- 1 teaspoon fresh thyme
- 2 bay leaves
- 10 black peppercorns
- 1 bunch parsley stalks
- 6 inches square cheesecloth
Brunoise garnish
- 3 oz carrots peeled and cut into Brunoise
- 3 oz turnips peeled and cut into Brunoise
- 3 oz celery branch washed and cut into Brunoise
- 1.5 oz peas blanched
- 3 oz green beans blanched and sliced thin
Instructions
Prepare the clarification:
- Put the thyme, bay leaves, peppercorn, and parsley together in the cheesecloth to make a spice bag. Peel, wash, and chop or grind the vegetables. Thoroughly mix the beef, eggs whites, vegetables, and tomatoes with half of the cold stock in a thick-bottomed pot. Add the remainder of the cold stock, and the spice bag.
Cook the beef consommé:
- Place the pot over a gentle heat and slowly bring to a boil, stirring occasionally. Boil rapidly for about 5 seconds only. Lower the heat so that the consommé simmers very gently. Cook for 1 hour without stirring. Do not break the raft.
Rest the clarification:
- Turn the heat off and let rest for 30 minutes before straining. The consommé will be clearer.
Strain the consommé:
- Strain carefully through double cheesecloth. Remove all the fat using both sides of a square piece of paper towel.
Serve the consommé:
- Bring to a boil and serve with vegetable Brunoise.
Cooking Tips for Beef Consommé Brunoise
- Choose Lean Beef for Clarification: Use lean ground beef to avoid excessive fat, which helps maintain a clear broth. Leaner beef improves both flavor and clarity.
- Cold Ingredients for Best Clarification: Start with cold stock and vegetables, which allows the proteins to coagulate slowly and capture impurities, resulting in a beautifully clear consommé.
- Create a Flavorful Bouquet Garni: Wrap thyme, bay leaves, parsley, and peppercorns in cheesecloth for easy removal. This allows a balanced infusion of aromatics without leaving residue.
- Maintain a Gentle Simmer: After reaching a boil, lower to a gentle simmer. Avoid stirring or breaking the raft (the solid layer that forms), which ensures the consommé remains clear.
- Skim Carefully and Strain Well: Use cheesecloth to strain and a paper towel to remove any remaining fat for a pristine presentation. Double straining ensures a glassy, clear Beef Consommé.
- Precise Brunoise Cut for Garnish: Finely dice vegetables to uniform sizes (Brunoise) for the garnish, creating a polished look and even texture in each spoonful.
Clear Soups Mastery: Perfect Crystal-Clear Broths and Consommés
Elevate your soup-making with our Clear Soups Mastery course! Learn to craft stunning, crystal-clear broths and delicate consommés that highlight pure flavors.
In this course, you’ll master:
- Consommé Clarity: Use egg whites and precision techniques for perfect transparency.
- Essential Techniques: Discover the importance of slow simmering, careful straining, and ingredient selection.
- Flavorful Simplicity: Build depth with subtle herbs and spices that enhance, not cloud, your broth.
Ideal for all skill levels, Clear Soups Mastery teaches the art of creating light, elegant soups. Start today and transform your soup-making skills!
Don’t miss out on the opportunity to enhance your culinary repertoire. Plus, be sure to check out our YouTube channel for expert cooking tips, tutorials, and even more inspiration to refine your skills!