📝 About This Recipe
The pinnacle of French Haute Cuisine, this Consommé Double is a crystal-clear liquid gold that represents the ultimate refinement of beef essence. By doubling the fortification process with lean beef and a classic 'clearmeat' raft, we achieve a depth of flavor that is both incredibly intense and silkily light. It is a testament to patience and technique, offering a profound sensory experience that has graced the finest tables for centuries.
🥗 Ingredients
The Primary Stock (Fond de Bœuf)
- 4 lbs Beef marrow bones (roasted until deep brown)
- 5 quarts Cold water (must be starting cold)
- 2 large Yellow onion (halved and charred on the cut side)
- 2 medium Carrots (roughly chopped)
- 2 pieces Celery stalks (roughly chopped)
- 1 piece Bouquet Garni (thyme, parsley stems, and 2 bay leaves tied together)
- 10 pieces Black peppercorns (whole)
The Clarification Raft (The Clearmeat)
- 1.5 lbs Lean ground beef (extra lean, such as eye of round, double-ground)
- 6 large Egg whites (lightly whisked until frothy)
- 1/2 cup Carrots (finely brunoise)
- 1/2 cup Leeks (white part only, finely brunoise)
- 1/2 cup Celery (finely brunoise)
- 2 tablespoons Tomato purée (acid helps coagulate the proteins)
Finishing and Garnish
- 2 tablespoons Dry Sherry (optional, for finishing)
- to taste Kosher salt (added only at the very end)
- 1 tablespoon Chives (micro-planed or finely snipped for garnish)
👨🍳 Instructions
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1
Begin the primary stock by roasting beef bones at 400°F (200°C) for 45 minutes until deeply caramelized. Place them in a large stockpot with 5 quarts of cold water.
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2
Bring the water to a slow simmer. Skim the gray foam (impurities) constantly for the first 30 minutes to ensure a clean base. Never let the stock boil vigorously, as this emulsifies fat into the liquid.
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3
Add the charred onions, carrots, celery, bouquet garni, and peppercorns. Simmer very gently for 4 hours. Strain through a fine-mesh sieve lined with cheesecloth and chill completely overnight.
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4
The next day, remove the solidified layer of fat from the top of the cold stock. You should have approximately 3 quarts of rich, gelatinous brown stock.
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5
In a large, clean heavy-bottomed pot, prepare the 'clearmeat' by mixing the lean ground beef, egg whites, finely chopped vegetables, and tomato purée. Mix thoroughly until well combined.
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6
Slowly pour the cold, degreased stock into the meat mixture. Use a whisk to incorporate everything while the liquid is still cold.
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7
Place the pot over medium heat. Whisk the mixture constantly and gently until it reaches approximately 120°F (50°C). This prevents the meat from sticking to the bottom before the 'raft' forms.
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8
As the liquid approaches a simmer, stop whisking. The proteins will begin to coagulate and rise to the surface, forming a thick 'raft' that acts as a natural filter.
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9
Once the raft has formed, carefully poke a small hole (a 'chimney') in the center using a ladle. This allows you to monitor the simmer and prevents the raft from breaking.
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10
Lower the heat to the absolute minimum. Let it 'smile' (barely simmer) for 60-90 minutes. Do not stir or disturb the raft, as this will cloud the consommé.
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11
Carefully ladle the clear liquid out through the chimney, or use a siphon, into a bowl lined with a damp, fine-weave linen cloth or triple-layered cheesecloth.
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12
Season the resulting crystal-clear liquid with salt and a splash of dry Sherry if desired. The clarity should be such that you can read a newspaper through the bottom of the bowl.
💡 Chef's Tips
Always start with cold stock; the slow rise in temperature is crucial for the proteins to trap all impurities. Never let the consommé boil once the raft has formed, or the movement will shatter the raft and cloud the soup. Use the leanest beef possible; fat is the enemy of clarity in a classic consommé. Dampen your cheesecloth with cold water before straining to prevent the cloth from absorbing the precious liquid. If the consommé isn't perfectly clear, you can repeat the clarification process with two egg whites, but this may dilute the flavor.
🍽️ Serving Suggestions
Serve in warmed porcelain bowls to maintain the temperature of the delicate broth. Pair with a glass of dry Amontillado Sherry to echo the nutty notes of the beef essence. Garnish with a delicate 'Brunoise Royale' (tiny cubes of savory custard) for a traditional touch. Add a few threads of saffron for a vibrant 'Consommé à l'Or' appearance. Accompany with thin, crisp cheese straws or toasted brioche points.