Beef consomme recipe
Gary Rhodes’ delicious, succulent roast beef dish is perfect for a Beef consomme recipe Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients! Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins.
Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated.
Tip in the consommé and allow to simmer for 4-5 mins. Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Consommé is a strong, rich soup which is made by clarifying ordinary broth, simmering it with a combination of egg whites and lean ground meat. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Chicken consommé, perhaps the most popular variety, is made from chicken stock and is a pale yellow color.
In each case, however, the distinguishing characteristics of a consommé are its strong flavor and its clarity. Because it is high in gelatin, which is produced through the cooking of a protein called collagen which is present in bones, consommé also has body, meaning it’s richer and has a more weighty mouthfeel than broth, which tends to be thinner. It also means that a true consommé is not suitable for vegans, or those who prefer not to consume animal products. Consommé is clarified through a process that involves simmering the stock along with a mixture of egg whites and lean ground meat called a clearmeat. As the consommé simmers, the clearmeat solidifies into what is known as a raft, which floats atop the liquid. The clearmeat draws proteins and other impurities out of the liquid, leaving it perfectly clear.
One of the most important rules about making consommé is that it should not be stirred during the simmering process. Stirring or otherwise agitating the liquid while it simmers will disrupt the clarification process, so the consommé will turn out cloudy. That’s why another key to making a good quality consommé is using a special pot with a spigot on the bottom. This allows the finished stock to be drained from the pot without disturbing the raft on top—which, again, would cause the consommé to be cloudy. Consommé is often served as an appetizer and is frequently served with a simple garnish of vegetables cut in brunoise or julienne.
