📝 About This Recipe
The pinnacle of classical French technique, this Consommé Brunoise is a masterclass in clarity, depth, and precision. This amber-hued broth is clarified using a traditional 'clearmeat' raft to achieve a glass-like transparency that masks a surprisingly robust, velvety beef essence. Finished with a delicate confetti of microscopic vegetable cubes, it represents the ultimate elegant starter for a sophisticated multi-course dinner.
🥗 Ingredients
The Stock Base
- 2 quarts High-quality Beef Stock (cold and degreased; homemade is essential)
The Clearmeat (Clarification Raft)
- 1 pound Lean Ground Beef (extra lean, ideally top round, ground twice)
- 4 large Egg Whites (lightly whisked until frothy)
- 1/2 cup Carrots (finely grated)
- 1/2 cup Leek whites (finely chopped)
- 1/4 cup Celery (finely chopped)
- 1 tablespoon Tomato Paste (acid helps coagulate the proteins)
- 6-8 pieces Black Peppercorns (crushed)
- 2 sprigs Fresh Thyme
The Brunoise Garnish
- 1 small Carrot (peeled and cut into 1/16 inch cubes)
- 1 small Leek (white part only) (cut into 1/16 inch cubes)
- 1 small Celery stalk (peeled to remove strings, cut into 1/16 inch cubes)
- 1 small Turnip (peeled and cut into 1/16 inch cubes)
- to taste Kosher Salt (added only at the very end)
- 1 tablespoon Dry Sherry (optional, for finishing)
👨🍳 Instructions
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1
In a heavy-bottomed stockpot, combine the lean ground beef, lightly whisked egg whites, grated carrots, chopped leeks, celery, tomato paste, peppercorns, and thyme. This mixture is your 'clearmeat'.
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2
Gradually whisk the cold, degreased beef stock into the clearmeat mixture until thoroughly combined. It is vital that the stock is cold to allow the proteins to incorporate before they begin to cook.
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3
Place the pot over medium heat. Stir slowly and constantly with a wooden spoon, making sure to scrape the bottom and corners of the pot to prevent the egg whites from sticking and burning.
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4
As the mixture approaches a simmer (around 160°F), the clearmeat will begin to coagulate and rise to the surface, forming a thick 'raft'. Stop stirring immediately at this point.
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5
Gently break a small hole (about 1-2 inches wide) in the center of the raft with a ladle. This 'chimney' allows the steam to escape and lets you see the clarity of the liquid below.
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6
Reduce the heat to the lowest possible setting. The liquid should barely tremble; do not let it reach a rolling boil, or the raft will break and cloud the consommé.
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7
Simmer undisturbed for 60-90 minutes. Periodically use a ladle to gently baste the top of the raft with a little liquid from the chimney to keep it moist.
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8
While the consommé simmers, prepare the brunoise garnish. Blanch the tiny 1/16 inch vegetable cubes in boiling salted water for exactly 60 seconds, then shock them in ice water. Drain and set aside.
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9
Once the consommé is finished, line a fine-mesh chinois or sieve with several layers of damp cheesecloth or a coffee filter.
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10
Carefully ladle the clear liquid out of the chimney and through the filter. Do not pour the pot, as the weight of the raft will squeeze out impurities.
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11
Season the strained consommé with kosher salt and a splash of dry sherry if desired. The salt should be added last, as the reduction concentrates the flavors.
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12
To serve, place a spoonful of the blanched brunoise vegetables into the bottom of warmed shallow bowls. Gently pour the piping hot consommé over the vegetables and serve immediately.
💡 Chef's Tips
Always use a cold, fat-free stock; fat is the enemy of clarity and will create a greasy mouthfeel. Never stir the pot once the raft has formed, as this will break the protein web and result in a cloudy broth. Dampen your cheesecloth before straining; a dry cloth will absorb the precious, flavorful broth instead of letting it pass through. If the consommé isn't perfectly clear, you can repeat the clarification process with a fresh set of egg whites, though this may slightly dilute the flavor. Precision in the brunoise cut is key; the vegetables should be uniform 'confetti' to show off your knife skills.
🍽️ Serving Suggestions
Pair with a crisp, dry Amontillado Sherry to mirror the notes in the broth. Serve with thin, toasted slices of baguette topped with a smear of bone marrow. Follow this light starter with a rich main course like Beef Wellington or Roasted Duck Breast. For a luxury touch, add a few threads of saffron to the broth during the final simmer for a golden hue. A garnish of fresh chervil sprigs adds a delicate herbal note without overpowering the beef essence.