CONSOMMÉ 

This recipe is a real blast from the past, Consommé is a classic French clarified stock, or clear soup, The French word consommé literally means “finished,” meaning the soup is more refined than a simple broth. It’s often considered the “Rolls Royce”of broths, it isn’t the easiest recipe, it’ll take 2 days! From start to finish! But is totally worth the time and effort 

There are many recipes for consommé, mine is for Beef Consomme

SHOPPING LIST 

50g of beef dripping 

1 large onion peeled and roughly chopped 

2 garlic cloves crushed 

2 teaspoon of brown sugar 

350g of shin of beef cut into dice

300g of ox liver roughly chopped 

1 pigs trotter

2 carrots roughly chopped 

2 tomatoes roughly chopped 

A small bunch of parsley 

A small bunch of thyme 

2 bay leaves 

2 ltr of water 

2 egg whites 

METHOD 

1. In a large pan melt the dripping and gently cook the onion and garlic until soft 

2. Add the sugar, stir, cook until the sugar has caramelised DO NOT BURN!

3. In a separate frying pan, brown the beef and liver in batches and add to the pan

4. Now add the trotter, Carrot, tomatoes and herbs into the pan

5. Cover with the water 

6. Season well, cover with a lid and simmer for 3 hours 

7. Carefully strain off the liquid and chill over night until the fat has risen and solidified 

8. Carefully remove the solid fat and return the stock to a saucepan 

9. While cold, whisk in the egg whites 

10. Gently bring to the boil and simmer for 4-5 minutes 

11. Remove from the heat and leave to stand for 5 minutes 

12. There will be a brown crust on the surface, slowly pour the liquid through a fine muslin cloth 

13. Reheat the liquid and adjust the seasoning 

14. Your consommé should have a rich, deep, beef flavour, serve as it is or, use as a sauce for ravioli, tortellini etc 


Don’t waste the cooking meat!! 

Strip away any fat and gristle from the beef shin and trotter, shred the meat well and mix with some softened butter and seasoning, press into ramekins and top with melted butter, serve with crusty bread!! 

Waste nothing!! 


Happy cooking 

Jon 


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