Beef Consommé
A crystal-clear, intensely flavored beef soup that's the hallmark of classical French cooking. Made by simmering a rich stock with egg whites and aromatics to draw out every impurity, leaving behind a pristine, amber-hued broth that tastes deeply of roasted beef and vegetables. Elegant enough for a dinner party starter yet comforting on a cold day.
For 4 servings
- prep · ~45 min
Preheat the oven and roast the bones.
1.Preheat your oven to 425°F (220°C).2.Spread beef bones in a single layer on a large roasting pan.3.Roast for 45 minutes, turning once halfway, until deeply browned. - roast · ~25 min
Add vegetables and tomato paste to the roasting pan.
1.Remove pan from oven; add halved onion, chopped carrot, celery, and garlic.2.Dollop tomato paste over the bones and vegetables.3.Return to oven and roast 25 more minutes until vegetables are caramelized.TIPThe deep caramelization on the bones and vegetables is what gives the consommé its rich amber color and depth of flavor. - simmer · ~120 min
Deglaze and simmer the stock.
1.Transfer roasted bones and vegetables to a large stockpot.2.Pour a splash of cold water into the hot roasting pan and scrape up all the browned bits with a wooden spoon.3.Add this deglazed liquid to the stockpot along with the remaining cold water, bay leaves, peppercorns, and thyme.4.Bring to a bare simmer over medium heat — do not let it boil hard. Skim any foam that rises to the surface.5.Simmer gently, uncovered, for 1½ to 2 hours.TIPA slow, gentle simmer — not a rolling boil — keeps the stock clear. Boiling will emulsify fat and cloud the broth. - prep · ~10 min
Strain the stock.
1.Remove the stockpot from heat.2.Place a fine-mesh strainer lined with damp cheesecloth over a large clean bowl.3.Carefully ladle the stock through the strainer, discarding solids.4.Allow the stock to cool, then refrigerate overnight so the fat solidifies on top. - prep · ~10 min
Skim the chilled stock and prepare the clarification raft.
1.Lift off and discard the solid fat cap from the chilled stock.2.In a large mixing bowl, combine egg whites, lean ground beef, finely diced onion, carrot, and celery.3.Mix well with your hands until fully combined into a loose, meaty paste.TIPThe egg whites and ground beef act like a magnet, trapping every tiny particle as they cook and rise to form a 'raft' that leaves the broth perfectly clear. - simmer · ~60 min
Clarify the stock into consommé.
1.Pour the degreased, cold stock into a clean pot.2.Stir the meat-and-egg mixture into the cold stock until well distributed.3.Place the pot over medium heat and stir gently but continuously until the mixture begins to rise and form a raft on the surface — stop stirring at this point.4.Reduce heat to the lowest possible setting so the liquid barely quivers.5.Poke a small hole in the center of the raft with a ladle handle to let it vent.6.Simmer gently without disturbing the raft for 45 to 60 minutes.TIPOnce the raft forms, do not stir or agitate the pot — any disturbance will break the raft and cloud the final consommé. - prep · ~5 min
Strain the consommé.
1.Line a fine-mesh strainer with fresh damp cheesecloth and set it over a clean bowl.2.Carefully ladle the consommé through the strainer, letting it drip through naturally — do not press on the raft.3.Discard the meat raft and solids.4.Season the finished consommé with salt.TIPFor the ultimate clarity, strain a second time through freshly rinsed cheesecloth. Let gravity do the work — never force it. - simmer · ~5 min
Reheat gently and serve.
1.Return the clarified consommé to a clean pot and warm through over low heat — do not let it boil.2.Ladle into warmed bowls and finish with a pinch of freshly ground black pepper and a sprinkle of chopped parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the deepest flavor, roast the bones until they are nearly mahogany in color — this builds the consommé's savory backbone.
- 2Always start the clarification with cold stock; mixing the meat-egg raft into warm stock can cause it to break before it forms.
- 3Once the raft rises to the surface, stop stirring immediately and never disturb it — poking a single vent hole is all it needs.
- 4Chill the stock overnight before clarifying so the fat solidifies into a solid cap that lifts off cleanly, ensuring a fat-free broth.
- 5For the clearest consommé, strain through a cheesecloth-lined sieve twice and let gravity do the work — never press on the raft.
- 6Reheat the finished consommé gently over low heat; boiling will cloud the crystal-clear broth you worked so hard to achieve.
Adapt it for your goals.
Low-oil
Omit the roasting step and instead simmer the bones and vegetables directly in water for a lighter, less rich broth. This reduces the fat content while still yielding a clear consommé.
high proteinHigh-protein
Double the amount of lean ground beef in the raft to increase the protein content per serving, creating an even heartier and more satiating broth.
jainJain
Replace the garlic and onion in both the stock and raft with asafoetida (hing) and extra carrots or leeks to follow Jain dietary restrictions while keeping the broth aromatic.
veganVegan
Substitute beef bones with roasted mushrooms and kombu seaweed, and use aquafaba and chickpea flour in place of egg whites and ground beef for a plant-based consommé with umami depth.
Why this is on our healthy list.
Rich in Collagen
Simmering beef bones releases gelatin, which supports joint health and skin elasticity.
Low in Calories
A clear broth with minimal fat, making it a light yet nourishing option for a starter or recovery meal.
Source of Minerals
Provides calcium, magnesium, and phosphorus from the roasted bones, especially when using marrow and knuckle bones.
Hydrating and Electrolyte-Balancing
The natural sodium and mineral content in the broth helps replenish electrolytes, particularly after illness or exercise.
Frequently asked questions
Roasting is essential for the deep color and flavor; skipping it will result in a pale, weak-tasting consommé lacking the signature richness.
