Beefconsomme Recipes

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BEEF CONSOMME



Beef Consomme image

Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups.

Provided by quotPink Eyedquot J

Categories     Clear Soup

Time 2h

Yield 1 gallon

Number Of Ingredients 14

10 egg whites
2 lbs lean ground beef
1/2 lb chopped onion
1/4 lb chopped carrot
1/4 lb chopped celery
12 ounces diced tomatoes
5 quarts beef broth
2 onions, brulee (onions cut in half and caramelized on the cut side)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon crushed peppercorn
8 parsley stems
2 whole cloves
salt, to taste

Steps:

  • Whip egg whites until frothy.
  • Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
  • Add COLD beef broth, mix well.
  • Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
  • Add salt to taste to broth.
  • Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
  • Stirring occasionally.
  • The beef and vegetable mixture will eventually harden and rise to the top.
  • Do not stir after this has happened.
  • Break a hole in the beef mixture to allow broth to bubble through.
  • Simmer approximately 90 minutes.
  • Strain through cheesecloth, degrease.
  • Adjust seasoning.

SAVORY BEEF STEW



Savory Beef Stew image

Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon canola oil
1-1/2 cups water
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup sherry or reduced-sodium beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 large potato, peeled and chopped
1 medium turnip, peeled and chopped

Steps:

  • Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

Nutrition Facts : Calories 349 calories, Fat 12g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 742mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

CONSOMME



Consomme image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 1 gallon

Number Of Ingredients 14

15 egg whites
1 pound ground lean chicken
1 onion, small diced
1/2 pound of carrots, small diced
1/2 pound leeks, small diced
1/2 pound celery, small diced
1 cup tomato puree
5 black peppercorns
2 bay leaves
1/2 bunch parsley stems
3 fresh thyme sprigs
1 gallon chicken stock, cold
Salt to taste
Hot sauce to taste

Steps:

  • Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
  • Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
  • In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.

RICE CONSOMME



Rice Consomme image

If you are looking for a simple yet classy side dish to serve up with your holiday meals this year or even to serve for a "Sunday dinner" or anytime for that matter, Rice Consomme is one to try!

Provided by Little Figgy Food

Time 1h5m

Number Of Ingredients 6

1 cup Rice
10.5 oz can of Beef Consomme (clear beef broth)
Water
4 oz canned Mushrooms, sliced and drained (fresh is fine)
8 oz canned Water Chestnuts, sliced and drained
4 Tbls Butter

Steps:

  • Preheat oven to 350F.
  • In a 2 quart oven safe (preferably) glass dish, add in the Rice.
  • Using a measuring cup, Beef Consomme then top it up with water until the liquid measures 2 cups. Pour over the rice.
  • Continue to add the Mushrooms, Water Chestnuts and dot top with pats of the Butter.
  • Pop it in the oven covered with foil for 40 minutes. Check rice to see if the liquid has been absorbed.
  • Uncover for the last 20 minutes to lightly brown. Carefully remove from oven and give it a stir.

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  • Remove 2 tablespoons marrow from soup bones; set bones aside. Combine marrow and 1 1/2 pounds stew meat in a large skillet; cook over medium heat until meat is browned.
  • Combine reserved bones, browned meat mixture, remaining stew meat, veal knuckles, and water in a large stock pot. Let stand 30 minutes. Bring to a boil over medium heat.
  • Add chicken broth; cover and simmer an additional 2 hours. Remove from heat, and cool slightly. Strain through a colander into a large stock pot, reserving meat for other uses.
  • Place consommé over medium heat; add onion, carrot, turnip, celery, salt, peppercorns, bay leaf, cloves, marjoram, parsley sprigs, and thyme. Bring to a boil.


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  • Start with a strong stock or broth. It must have great flavor and must be cold. Weak stock should be simmered down until becomes strong and richly flavored, then cooled down. Any fat should be skimmed off.
  • Combine the beef, mirepoix, egg whites, tomatoes, herbs, and spices in a stockpot. Mix vigorously with a wooden paddle or a whip.Professional kitchens use tall, heavy stockpots or soup pots a spigot at the bottom to make consomme. This allows them to drain off clarified stock without disturbing the raft: the layer on top of the stock consisting of vegetables, coagulated proteins and other. If you have one, use it.


11 BEST BEEF CONSOMME SUBSTITUTES - SUBSTITUTE COOKING

From substitutecooking.com
5/5 (1)
Total Time 1 hr 20 mins
Category Recipe
Published 2021-02-24
  • Beef stock. The first option that you can use as a substitute for beef consomme is actually beef stock. You can find it as beef bullion cubes or you can also make it at home.
  • Beef broth. Another option that we recommend is beef broth which is a great alternative to be used for beef consomme. This broth is actually cooked for a shorter period of time than the stock.
  • Bouillon Cubes. These packed bouillon cubes are another way to replace beef consomme in your recipe. They can last for months if you keep them properly.
  • Vegetable broth. A very commonly used stock that can serve as a perfect substitute for beef consomme. You can just use all of your favourite vegetables which will add to your broth more taste and a very nice smell.
  • Mushroom consomme. Another vegetarian option besides the vegetable broth, we recommend the mushroom consomme which you can use in many recipes as a replacement for beef consomme.
  • Wine or Beer. Wine and Beer are not only used as beverages, but they can add nice tones to your meal in the process of cooking. These two types of beverages can be a good replacement for the beef consomme.
  • Soy Sauce. The soy sauce can also be used as a substitute for beef consomme from which you’ll need just a tablespoon to imitate the taste. You can always combine it with water and stir it well.
  • Browning sauce. The browning sauce is actually a mixture of caramel colour with vegetable concentration and seasoning, which can be a good replacement for beef consomme.
  • Demi-glace. Demi-glace is a sauce that is used commonly in French cuisine and is a type of sauce that can be used as a replacement for beef consomme. It’s traditionally made from brown stock and brown sauce.
  • Au Jus. A nice French, rich liquid that can be used as a replacement for beef consomme is the Au jus. When compared, beef consomme is the actual dish whereas the au jus is the liquid out the meat dish.


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