Beef Consomme (book)
Classic Beef Consomme Making your own crystal clear consomme is not difficult - it only needs a very large pot and time! Excellent as a light starter, or for making sauces or moistening meat - many uses. serves a small army (freeze some, refrigerate the rest) preheat oven to 200°C.
MethodPlace the bones and onion halves on a baking sheet.
Bake uncovered for 1 hour until bones and onions are dark brown.
Transfer into a very pot. Add the chopped celery and carrots, bay leaves, black peppercorns and 5 litres of the water. Allow to simmer, uncovered, for 3 hours.
Pour in remaining 3 litres of hot water. Simmer, uncovered, for another 1 hour. Strain through a fine sieve.
Cool and skim away any fat on the surface.
Note: It is very important that the consomme is brought to the boil then immediately turn down the heat to a simmer. Any water added must be hot or preferably almost simmering hot - this will help keep a crystal clear consome. If your consomme clouds, most likely you allowed it to boil. To clear: add a stiffly beaten egg white and a clean egg shell. Simmer gently for 20 minutes then re-strain. Heat only the amount needed.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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