Lg Consome Recipe

Roast bones (optional)

Preheat oven to 425°F (220°C). Place beef bones or oxtail on a roasting pan and roast for 30–40 minutes until well browned. This step deepens flavor but may darken color; for a clearer consommé skip roasting and proceed to simmering.

Transfer roasted (or raw) bones to a large stockpot. Add 12 cups cold water, quartered onion (with skins), chopped carrot, celery stalk, bay leaves, peppercorns, parsley stems, and 2 tsp salt.

Bring to a gentle simmer over medium heat. As it heats, skim any foam or scum that rises to the surface with a ladle. Lower heat so the liquid barely simmers — small bubbles occasionally breaking the surface. Simmer gently for 3 to 4 hours for deep flavor (2 hours minimum). Continue skimming periodically to keep the broth clear.

After simmering, strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Discard solids. Taste and adjust seasoning very lightly; remember more salt can be added after clarification.

Bring the strained broth back to a simmer in a clean pot. Measure about 6 to 8 cups of broth to clarify (adjust egg-white mixture proportionally if using more or less). Cool slightly so broth is hot but not vigorously boiling (about 180–200°F, 82–93°C).

In a bowl, combine 4 cold egg whites, the very cold 4 oz lean ground beef, crushed egg shells (if using), and 2 tbsp finely chopped tomato or tomato paste. Mix together until well combined; the mixture will be coarse. The ground beef and tomato help attract particles and flavor the raft.

Slowly whisk the egg-white mixture into the hot (but not vigorously boiling) broth. Stir briefly and then stop; the egg whites will begin to coagulate and form a 'raft' as they rise to the surface while gently simmering.

Reduce heat to low so the broth maintains a gentle simmer (small bubbles). Do not stir after the raft forms. Let the raft cook undisturbed for 20–30 minutes — during this time it will trap impurities and clarify the liquid beneath.

When the raft is firm, carefully make a small hole in the raft with a spoon and ladle clear broth from beneath the raft into a clean pot through a fine mesh strainer lined with cheesecloth. Work slowly and avoid breaking the raft more than necessary. Strain until you have the desired amount of clear consommé.

If needed, filter the broth a second time through a coffee filter or very fine cloth to remove any tiny particles for an exceptionally clear finish.

Taste the clarified consommé and adjust seasoning with additional salt, a small squeeze of lemon juice if desired, and a pinch of freshly ground black pepper.

Ladle the hot consommé into warmed bowls. Garnish each bowl with a sprinkle of finely chopped chives or scallions and a crack of black pepper.

Serve immediately while steaming hot. Consommé can be chilled and refrigerated for up to 3 days or frozen for longer storage.