📝 About This Recipe
The pinnacle of French culinary refinement, a Double Consommé is a crystal-clear masterpiece that delivers an extraordinary concentration of beef essence. Unlike a standard broth, this 'double' version is reinforced with twice the protein and aromatics, resulting in a liquid that is as visually stunning as it is deeply savory. It is a labor of love that transforms humble ingredients into a shimmering, amber-hued elixir that represents the height of sophisticated dining.
🥗 Ingredients
The Foundation
- 2.5 quarts High-quality Beef Stock (homemade, chilled until gelatinous and completely degreased)
The Clarification (The 'Raft')
- 1.5 pounds Lean Ground Beef (very lean, such as top round, ground twice if possible)
- 6 large Egg Whites (lightly whisked until frothy)
- 1/2 cup Carrots (finely brunoise or grated)
- 1/2 cup Leeks (white and light green parts only, finely chopped)
- 1/2 cup Celery (finely chopped)
- 2 tablespoons Tomato Paste (adds acid to help coagulation and deepens the color)
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)
- 2 tablespoons Dry Sherry (optional, for finishing)
👨🍳 Instructions
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1
Begin with a cold, heavy-bottomed stockpot. It is essential that your beef stock is cold (refrigerated overnight) to ensure the clarification process works correctly.
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2
In a large mixing bowl, combine the lean ground beef, finely chopped carrots, leeks, and celery. Mix thoroughly by hand.
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3
Add the lightly whisked egg whites and the tomato paste to the meat and vegetable mixture. Stir until everything is well incorporated into a thick paste.
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4
Place the meat mixture (the 'clarification') into the cold stockpot. Gradually pour in the cold beef stock while whisking constantly to combine the stock with the meat mixture.
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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 before it floats.
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6
Stop whisking as the 'raft' begins to form on the surface. As the proteins in the egg whites and meat coagulate, they will rise to the top, trapping all impurities.
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7
Once the raft has solidified on the surface, use a small ladle to gently poke a 2-inch hole (a 'chimney') in the center of the raft. This allows steam to escape and lets you see the clarity of the liquid.
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8
Reduce the heat to a very low simmer. You should see only a few bubbles breaking the surface in the chimney. Do not let it boil, as this will break the raft and cloud the soup.
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9
Gently add the peppercorns, thyme, and bay leaf through the chimney into the liquid. Simmer undisturbed for 90 minutes.
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10
Carefully line a fine-mesh chinois or sieve with several layers of damp cheesecloth or a coffee filter. Place it over a clean pot.
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11
Using a ladle, very gently remove the clear liquid from the chimney or by gently pushing back the raft. Do not disturb the raft too much. Pour the liquid through the prepared sieve.
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12
Discard the raft. Bring the strained consommé back to a very gentle simmer. Taste and season with kosher salt and a splash of dry sherry if desired.
💡 Chef's Tips
Always use the leanest beef possible; fat is the enemy of a clear consommé. Never stir the pot once the raft has formed, or you will permanently cloud the broth. If the consommé is still slightly cloudy, you can repeat the clarification process with two more egg whites. Dampen your cheesecloth with water before straining; this prevents the cloth from absorbing the precious broth. Use a 'chimney' to baste the top of the raft occasionally with the liquid to keep it moist and prevent it from scorching.
🍽️ Serving Suggestions
Serve in warmed shallow bowls to maintain the temperature of the delicate broth. Garnish with a few 'pearls' of blanched carrots or a single sprig of fresh chervil. Pair with a glass of dry Amontillado Sherry to echo the nutty notes of the beef. Serve with thin slices of toasted baguette topped with a smear of marrow butter. For an ultra-luxurious touch, add a few shavings of black truffle just before serving.