📝 About This Recipe
The pinnacle of French culinary technique, this beef consommé is a shimmering, amber-hued masterpiece of clarity and concentrated flavor. By using a traditional 'clearmeat' raft to filter out every impurity, we transform a rustic stock into a sophisticated, silk-like broth that dances on the palate. It is the ultimate expression of patience and precision, offering a deep, roasted beef essence that is both light and incredibly satisfying.
🥗 Ingredients
The Base Stock
- 8 cups High-quality Beef Stock (Chilled, homemade preferred, completely degreased)
The Clearmeat (Raft)
- 1 lb Lean Ground Beef (Extra lean is essential; fat prevents clarity)
- 6 large Egg Whites (Lightly whisked until frothy)
- 1/2 cup Carrots (Finely minced (brunoise))
- 1/2 cup Celery (Finely minced (brunoise))
- 1/2 cup Leeks (White and light green parts only, finely minced)
- 2 tablespoons Tomato Paste (Adds color and acidity to help coagulate proteins)
- 1 cup Crushed Ice (Keeps the mixture cold to delay protein coagulation)
Aromatics & Seasoning
- 10 pieces Black Peppercorns (Crushed)
- 3 sprigs Fresh Thyme
- 1 piece Bay Leaf
- to taste Kosher Salt (Add only at the very end)
- 1-2 tablespoons Dry Sherry (Optional, for finishing)
👨🍳 Instructions
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1
Ensure your beef stock is completely cold and free of any solidified fat. If there is fat on top, scrape it off thoroughly before beginning.
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2
In a large, heavy-bottomed stockpot (off the heat), combine the lean ground beef, minced carrots, celery, leeks, and tomato paste.
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3
Add the whisked egg whites and the crushed ice to the meat mixture. Stir vigorously to create a thick, cold paste.
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4
Slowly pour the cold beef stock into the pot with the meat mixture, whisking constantly to ensure the 'clearmeat' is fully incorporated into the liquid.
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5
Place the pot over medium heat. Continue to whisk gently but constantly until the liquid reaches approximately 120°F (49°C). This prevents the meat from sticking to the bottom.
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6
Stop whisking as the 'raft' begins to form and rise to the surface. As the proteins in the egg whites and meat coagulate, they will trap all the impurities in the stock.
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7
Once the raft has fully risen, carefully poke a small hole (about 2 inches wide) in the center of the raft using a ladle. This 'chimney' allows steam to escape and lets you see the bubbling liquid.
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8
Reduce the heat to a very low simmer. The liquid should barely ripple in the chimney. Do not allow it to boil vigorously, or the raft will break and cloud the soup.
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9
Gently drop the crushed peppercorns, thyme, and bay leaf into the chimney so they infuse the liquid below the raft.
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10
Simmer undisturbed for 60 to 90 minutes. Use a ladle to occasionally baste the top of the raft with a little liquid from the chimney to keep it moist and extracting flavor.
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11
Line a fine-mesh strainer with several layers of damp cheesecloth or a coffee filter. Dampening the cloth prevents it from absorbing the precious broth.
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12
Carefully ladle the clear liquid out through the chimney and pass it through the prepared strainer into a clean pot. Do not disturb the raft or squeeze the cheesecloth.
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13
Season the clarified consommé with kosher salt to taste and stir in the dry sherry if using. The salt should be added last as the flavor concentrates during simmering.
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14
Serve immediately in warmed bowls for a crystal-clear presentation.
💡 Chef's Tips
Always use the leanest ground beef possible (90/10 or higher); fat is the enemy of a clear consommé. Never stir the pot once the raft has formed, as this will break the filter and result in a cloudy broth. If the raft breaks, you can try to re-clarify by whisking in two more egg whites, but it is best to maintain a very low simmer from the start. Dampening your cheesecloth with water first ensures that the cloth doesn't soak up the flavorful oils and essence of the beef. For a professional finish, use a paper towel to gently blot any tiny stray droplets of fat from the surface before serving.
🍽️ Serving Suggestions
Garnish with a 'brunoise' of blanched carrots and leeks for a classic Consommé Printanier. Serve with a side of marrow toast or small, savory cheese gougères. Pair with a glass of dry Amontillado Sherry to complement the deep, roasted notes. Add a few Truffle slices or gold leaf for an ultra-luxurious holiday starter. Serve in a double-handled consommé cup to showcase the brilliant clarity of the broth.