Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food easy beef consomme recipe cooking. Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.
2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. However, it’s not hard to do. In a large stock or saucepan large enough to hold the carcass and all the vegetables, place the carcass, onion, carrot, celery, garlic, tarragon, parsley, and bay leaf. Cover with cold water and bring to a gentle, rolling boil. If the water starts to boil away, add more because the ingredients must be covered in water.
Strain the stock through a large colander, discarding the solids. Return the liquid to the pan. Bring back to a boil and reduce by approximately a quarter. Allow the liquid to cool down, then refrigerate for 1 hour.
Skim any fat from the surface. Then add the egg whites and whisk thoroughly. Bring the liquid to a boil, whisking all the time. If you want a darker consommé, then add the optional Kitchen Bouquet. Simmer gently, without stirring, for 15 minutes until the egg whites form a crust on the surface, called a “raft. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.