French Onion Soup
Beef Broth Consommé Recipe with Root Vegetables
Broth is a very popular food in peasant cultures. This is largely because it is the only source of calcium in societies, which do not use milk. The gelatin in bones also helps the body use protein efficiently. Broth is also very cheap to make, unless you make a filet mignon beef broth. Another reason not to make something like a filet mignon beef broth is that expensive cuts of steak are nowhere near as good as adding flavor as cheaper cuts and the bones themselves.
The health benefits, as well as the cost, show why broth is so popular in Asian cuisines, from the fish broth, which the Japanese favor for breakfast to the long simmered beef broth used as the base for many Korean soup recipes. Every Chinese restaurant worth its salt has a perpetually bubbling stockpot and scraps and bones are often thrown in to top it up. The broth inside is rich in nutrients and minerals and spoonfuls of it are used to moisten the stir fries. Broth-based soups are popular all over Asia, as well as being a key ingredient for western dishes like French onion soup.
If you are going to make any type of onion soup or a traditional French onion soup recipe, a lovingly prepared beef broth or consommé is the key to the success of your onion soup because the rich, meaty flavor of homemade beef broth or beef consommé simply cannot be beaten.
Mouthwateringly Good Homemade Beef Broth
Ingredients -
3 lbs ground lean beef
1 carrot, peeled and diced
1 yellow onion, in 1/2 inch thick slices, browned in a dry pan
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 gallon plus 1 quart cold beef broth from a broth cube (or homemade)
1 cheesecloth pouch containing 4 stems parsley, 1 bay leaf, 1 sprig of thyme and 5 peppercorns
2 cups tomatoes, peeled, seeded and diced
10 egg whites, beaten until frothy
˝ cup diced leek, white bit only
Preparation:
Combine everything except the herbs and broth in a big pot and mix well.
Add the broth and mix again. Add the herb pouch, and then bring the mixture to a boil, stirring often.
Turn the heat down and simmer the broth.
A layer of white foam, called the "raft" will form on top of the broth.
Break a 2 inch opening in it, using a spoon.
Let the consommé simmer slowly for about 90 minutes.
Move the raft to the side and use a ladle to remove the liquid from the pot.
Strain the liquid through a triple cheesecloth layered sieve.
To get a very clear consommé, try to avoid touching the raft or removing any from the pot.
Season the strained consommé to taste.
Tips for a Great Beef Broth Consommé Recipe
Consommé is all about great flavor. This thin, clear liquid does not look especially appealing but if it has a meaty taste, as well as subtle vegetable and herb flavors, you have made it well. Always use the best ingredients when making a beef broth consommé recipe. That means you should use beef bones to make your broth rather than a bouillon cube. Carrot, celery, and onion are traditional beef broth consommé vegetables and you can use softened vegetables, which are past their best, since they are only for giving flavor.
How the Perfect Consommé Should Look and Taste
Consommé is a clarified beef broth. This means that it should have all the fresh and delicious flavor of your beef broth and be a clear liquid. The perfect beef broth consommé recipe should not be too strong or salty and you should be able to taste the vegetables and herbs used to make it, as well as the rich beef flavor. It should also be as clear as possible, although beef broth consommé recipe colors range from golden brown to a rich, deep brown, depending on various factors.
How to Use Consommé
Beef consommé is typically used to make a French onion soup recipe or something similar. It can also be served by itself, as a light appetizer. Other types of famous consommé include fish consommé, veal consommé and chicken consommé. You can add some lightly cooked vegetables to consommé to make a tasty appetizer or some meat pieces for a more substantial snack. Consommé freezes well, so it is always worth making more than you need and freezing what you do not use in your French onion soup recipe or whichever recipe you are making with it.