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. […]
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 in a thick-bottomed pot. Add the remainder of the cold stock, and the spice bag.
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 simmers very gently. Cook for 1 hour without stirring. Do not break the raft.
Turn the heat off and let rest for 30 minutes before straining. The consommé will be clearer.
Strain carefully through double cheesecloth. Remove all the fat using both sides of a square piece of paper towel.
Bring to a boil and serve with vegetable .
This recipe connects to Professional Vegetable Cuts — learn the technique step by step in the video lessons.
Good knife work isn't about speed, it's about consistency — even cuts cook evenly, and that's where flavor and presentation both come from. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
