I don’t often see beef consomme used in recipes anymore, do you? Has it been replaced with beef broth? If anyone is still attempting to make consomme at home, I can see why we don’t see it around too much.
Consomme is actually a brown soup stock that has been “clarified.” The method to clarify your brown stock is tedious and slow. It involves stirring in an egg white and, believe it or not, the egg shell. Then simmering the stock very, very, very slowly until a foam forms on the top and then straining it through some clean cloth into a bowl all the while not disturbing the foam. Good heavens!
Anyway, I do happen to have a can of beef consomme in my cupboard so, of course, I’m wondering if anyone has seen a recipe that calls for it. I know consomme is a very rich and clear stock, basically. The flavor seems to be a bit more intense, making it better no doubt when used in casseroles and pot roasts, and not so much soup.
What do you think? Does anyone happen to have a good recipe that uses beef consomme. And, just for fun, has anyone tried actually making beef consomme from scratch. I’d sure like to hear from you!
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