Beef Consommé with Marrow Dumplings and Pulled Beef

5 from 6 votes
Prep Time 30 minutes
Cook Time 10 hours
Rest Time 2 hours 30 minutes
Total Time 13 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 80 kcal


For the baguette:

  • 500 g Wheat flour
  • 100 g Sourdough
  • 5 g Yeast
  • 10 g Salt
  • 270 ml Water

For the soup:

  • 2 Pc. Beef leg slice
  • 500 g Brisket in white wine aspic
  • 3 Pc. Marrow bone
  • 2 Pc. Onions
  • 1 Pc. Spring onion
  • 125 g Celery root
  • 2 Pc. Carrots
  • 1 bunch Parsley
  • 2 Pc. Bay leaves
  • 20 Pc. Peppercorns
  • 10 Pc. Allspice grains
  • 0,5 tsp Dried thyme
  • 1 Pr Salt
  • 2 l Water

For the marrow dumplings:

  • 1 Pc. Old Bun
  • 2 Pc. Marrow bone
  • 1 bunch Finely chopped parsley
  • 1 Pc. Egg
  • 1 Pr Pepper
  • 1 Pr Salt
  • 1 Pr Nutmeg
  • 1 Pr Wake flour



  • Dissolve the yeast in 100 ml of the weighed amount of water.
  • Add all other ingredients and knead well.
  • Let the dough rise at room temperature for about 20 minutes, then portion the dough into three equal pieces and shape them round and cover with a damp cloth on a floured work surface and let rise for 40 minutes.
  • Shape the balls into baguettes with pointed ends and place on a baking sheet. Leave as much space as possible, as the baguettes will rise a lot.
  • Let the dough rise again for 1.5 hours.
  • Preheat the oven to 220 degrees.
  • Dust the baguettes lightly with flour and cut diagonally several times.
  • Pour a cup of water on the bottom of the oven and place the baking sheet in the oven.
  • Bake for about 20-30 minutes, until the baguettes have a golden brown crust.


  • Soak the dry bun in water. As soon as the bun is softened, pour off the water and squeeze out the bun.
  • Take the marrow from the marrow bone and leave it in a pan with butter. Add the butter and pulp mixture to the roll.
  • When everything has cooled down, add the egg, salt, pepper, nutmeg and fresh parsley and mix well.
  • Now add the baking flour.
  • The mass must be malleable and still stick. Shape the finished mass into small balls.
  • The marrow dumplings are ready
  • Then cut the onions in half.
  • Heat a large stockpot without fat. Place the onion halves in the saucepan with the cut surfaces facing down and roast them until they are brown.
  • Then layer the bones, leg slices and soup meat. Cut the vegetables into small pieces and spread over them.
  • Top up with water and add spices and salt. Cook for 30 minutes in an open saucepan, repeatedly skimming off the foam that forms.
  • The flesh should be covered with water. If necessary, add a little hot water.
  • Layer everything in the slow cooker and cook on low for at least 8-10 hours.
  • 30 minutes before the end of the cooking time, remove the meat from the broth, pour the broth through a sieve into another saucepan and gently squeeze the cooked vegetables with the back of a spoon so that the vegetable juice gets into the broth.
  • The brisket can now be "pulled" with a fork. Beef brisket arises. The threads come back into the soup.
  • Depending on your taste, you can now add fresh carrot, peas and the marrow dumplings.
  • As soon as the marrowballs float on top, the soup can be served hot.


Serving: 100gCalories: 80kcalCarbohydrates: 11.9gProtein: 4.7gFat: 1.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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