John Myers
Clear Beef Consommé
The perfect clear beef consommé recipe with a picture and simple step-by-step instructions.
- 1,5 kg Beef bones
- 1,5 kg Parures
- 4 piece Onion
- 2 bunch Soup greens fresh
- 2 piece Garlic cloves
- 2 piece Bay leaves
- 3 piece Juniper berries
- 3 piece Cloves
- 1 teaspoon Salt
- 6 liter Water
- I like to use this beef broth as a basis for my dishes, e.g. for: Beef salad – extra or as a basis for stock.
- Remove the outer onion skin from the onions and clean. Preserve as much of the brown onion skin as possible. Halve the onions crosswise.
- Layer the beef bones and onions on a wire rack and brown over a high heat in the stove, catching the dripping fat.
- Put the cleaned soup greens in 6 liters of cold water in a large saucepan. (Cold water – we want the ingredients; hot water – the insert is important to us.!) Add the browned bones and onions and heat slowly.
- Season with 2 bay leaves, 3 juniper berries, 1 tablespoon black peppercorns, 3 cloves.
- 2 Cloves of fresh garlic give the base seasoning.
- Season with 1 teaspoon of salt. Caution! Do not add salt for further use! Otherwise this consommé cannot be reduced for other dishes!
- Add the paring and continue heating. If the broth begins to simmer, reduce the heat.
- Let the whole simmer gently for about 2 hours without the lid. Don’t boil! Do not cover up! Otherwise the broth will be cloudy.
- Now separate the base stock from the coarse parts through a sieve. Let the consommé simmer again while adding the parsley from the soup greens for clarification.
- Degrease the calmed consommé by decanting and save the fat. Bring the clear broth to the boil again (to keep it safe) and refrigerate for further use.
- This clear beef consommé can, of course, be seasoned as a base for soups and stews. Due to the low salt content, it is also a good basis for strong stocks.
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