HOW TO USE BEEF CONSOMME RECIPES
BEEF CONSOMME RECIPE - FOOD.COM
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.
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 1 gallon
Number Of Ingredients 14
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.
Nutrition Facts : Calories 2392.8, FatContent 108.3, SaturatedFatContent 37.4, CholesterolContent 604.6, SodiumContent 12812.1, CarbohydrateContent 86.5, FiberContent 20, SugarContent 37.9, ProteinContent 267
ROAST SIRLOIN OF BEEF RECIPE - BBC GOOD FOOD
Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course
Total Time 2 hours 40 minutes
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
- 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. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
- 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. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.
Nutrition Facts : Calories 331 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, ProteinContent 36 grams protein, SodiumContent 1.47 milligram of sodium
More about "how to use beef consomme recipes"
ROAST SIRLOIN OF BEEF RECIPE - BBC GOOD FOOD
Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Dinner, Lunch, Main course
Cuisine British
Calories 331 calories per serving
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Dinner, Lunch, Main course
Cuisine British
Calories 331 calories per serving
- 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. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.
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PRESSURE-COOKER GROUND BEEF STROGANOFF RECIPE: HOW TO MAK…
My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish that's perfect for a pressure cooker. —Sue Mims, Macclenny, Florida
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Calories 356 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Calories 356 calories per serving
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add half the ground beef, salt and pepper. Cook and stir until no longer pink, 6-8 minutes; crumble beef. Remove meat; drain any liquid from pressure cooker. Repeat with remaining ground beef, salt and pepper., Add butter, mushrooms and onions to pressure cooker; saute until onions are tender and mushrooms have released their liquid and are beginning to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Return meat to cooker; add tomato paste and consomme. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure., Select saute setting and adjust for low heat. In a small bowl, whisk together flour and water. Pour over meat mixture; stir to combine. Cook and stir until thickened. Stir in sour cream; cook until heated through. If desired, serve with noodles and minced parsley.
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SLOW-COOKER GROUND BEEF STROGANOFF RECIPE: HOW TO MAK…
My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. —Sue Mims, Macclenny, Florida
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Reviews 4.5
Total Time 04 hours 40 minutes
Category Dinner
Cuisine Europe, German
Calories 357 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 04 hours 40 minutes
Category Dinner
Cuisine Europe, German
Calories 357 calories per serving
- In a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Transfer meat to a 3- or 4-qt. slow cooker., In same skillet, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender and mushrooms have released their liquid and begin to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker., In a small bowl, whisk together consomme, flour and tomato paste. Pour over meat mixture; stir to combine. Cook, covered, on low until thickened, 4-6 hours. Stir in sour cream. Cook, covered, until heated through, 15-30 minutes longer. Serve with noodles.
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I used beef stock instead of consomme, and only about 1 1/4 cups. As with many others, I browned the beef first. Instead of mixing the flour with water, I added it directly to the pan after cooking the …
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Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat. Colour is often cited as a ...
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Chuck roast is a tougher cut of meat that I use in my Pot Roast and Boeuf Bourguignon recipes. It’s a tougher cut that benefits from long, slow braises in a little bit of liquid. I recommend using a bone-in chuck roast as the bones, cartilage and sinew will add extra flavor to the consommé (broth) and the natural beef …
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