Have you ever come across a recipe that calls for consommé? Others require beef broth. Are beef consommé and broth the same thing? Are there any differences? In this post, we’ll share with you everything about these two delicious ingredients.
Known as the king of broths, and dating back to the middle-ages, consommé is a clear soup that’s made from ground meat, celery, onion, tomatoes, and egg whites to create a bouillon or a stock.
It may not be called for in many of the modern-day recipes we routinely use, and the process to make it can take quite a bit of time, but it really makes a difference to the depth and flavor in dishes.
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What is Beef Consommé?
Beef consommé is made with ground beef, cold veal or beef stock, tomatoes, celery, egg whites, and seasonings.
It can be served on its own as a first course, or used in other soups, sauces, and gravies.
What is Beef Broth?
Basic beef broth is made by simmering beef bones, vegetables, an acidic ingredient such as lemon juice or vinegar, salt, and water to cover. The process to make beef broth, as well as the ingredients used, can vary to suit a cook’s preferences.
Some use inexpensive soup bones from the butcher, or bones saved from a roast, along with celery, carrots, onion, garlic, and parsley for flavor. Everything is then seasoned and simmered for hours until flavorful, and strained into containers.
What is Chicken Consommé?
Using a cooked chicken carcass from a roast or ground chicken, along with vegetables, seasonings, and egg whites, chicken consommé is a delicious clear soup that can be enjoyed on its own, or as an ingredient in other soups, stews, and even risotto.
Can You Substitute Broth for Consommé?
If the recipe you’re using calls for consommé, you can use broth instead. However, because the flavor of broth is not as rich, simmer the broth on low heat for 15-30 minutes until reduced. This will help to increase the flavor.
What Are the Differences Between Beef Consommé and Beef Broth?
1. History
Consommé dates back to the middle ages and is believed to have originated in Europe. The word consommé originally referred to the cooking process, not the actual soup. Bone broth has been a medicinal staple for centuries. In fact, it was believed to strengthen the digestive system and kidneys in Chinese medicine more than 2,500 years ago.
2. The Look
Beef consommé is a clear, slightly thick dark amber broth. It should be free from impurities due to the straining process. Beef broth is clear, thin, light brown in color and is free of grease.
3. The Taste
Beef consommé has a powerful, rich, and concentrated beef flavor. Because it is a more enhanced and refined broth, it can be enjoyed on its own, often as a first course. Beef broth has a mild and beefy flavor.
4. Nutrition
Beef consommé has slightly more protein than broth. The broth is more water-based and contains very small amounts of fat and carbohydrates.
What’s the Difference Between Broth and Stock?
Many believe that broths and stocks are one and the same but there are some minor differences, specifically the cooking time, and the seasonings. Both are made with bones (with or without a bit of meat on them) or just meat, along with onions, carrots, celery, aromatics, and water. Stock is cooked on the stovetop for 2-6 hours and is not seasoned. Broth is also made with onions, carrots, celery, aromatics, and water but is only simmered for up to 2 hours and unlike stock, is typically seasoned. It is also delicious sipped on it’s own. Both can be used in recipes like soups, stews, and sauces.
How to Make Consommé
You’ll need black peppercorns, egg whites, onions tomatoes, celery, ground beef, cold veal or beef stock, fresh thyme, and salt.
- In a large bowl, whisk the peppercorns, egg whites and egg shells together until foamy.
- In a food processor, pulse the tomatoes, celery, and ground beef just until incorporated.
- In a large stockpot, combine the beef mixture, the egg mixture, the stock, and the thyme and salt. Bring to a boil, stirring constantly.
- When the solids rise to the top and form a mass, reduce the heat and simmer, without stirring, for 30-40 minutes. Be sure not to disturb the mass as it could cause the consommé to become cloudy.
- Remove the pot from the heat and strain the mixture through a fine sieve or a double layer of cheesecloth. Repeat if needed.
- Your consommé should be clear and ready to enjoy!
What is Consommé Used For?
Because of its rich flavor, consommé can be enjoyed on its own as a delicious clear soup, or added to other soups, stews, and gravies.
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Difference Between Consommé and Beef Broth (+ Homemade Consommé Recipe)
Ingredients
- 1 lb lean beef
- 4 qt beef stock
- 8 oz egg whites
- 1/2 teaspoon crushed black peppercorns
- 8 oz onion chopped
- 4 oz celery chopped
- 8 oz tomatoes
- 1 bay leaf
- pinch of dried thyme
- salt to taste
Instructions
- In a large bowl, whisk the peppercorns and egg whites together until foamy.
- In a food processor, pulse the tomatoes, onions, celery, and ground beef just until incorporated.
- In a large stockpot, combine the beef mixture, the egg mixture, bay leaf, the stock, and the thyme and salt. Bring to a boil, stirring constantly.
- When the solids rise to the top and form a mass, reduce the heat and simmer, without stirring, for 30-40 minutes. Be sure not to disturb the mass as it could cause the consommé to become cloudy.
- Remove the pot from the heat and strain the mixture through a fine sieve or a double layer of cheesecloth. Repeat if needed.
- Your consommé should be clear and ready to enjoy!
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