Beef Consomme'



Shin of beef                                                             1 kg

Eggs                                                                         2

Onions                                                                     25 g

Celery                                                                      25 g

Carrots                                                                     25 g

Leeks                                                                       25 g


Brown stock                                                            3 ltr

Bouquet garni                                                           1 small


  1. Peel and dice the vegetables.
  2. Pass the meat through a course mincer.
  3. Place the meat in a saucepan, add the egg whites, diced vegetables and salt.  Mix thoroughly with a little cold stock.
  4. Gradually add the remaining of the stock.  Add the bouquet garni.  Bring to the boil slowly, stirring from time to time with a metal spoon or fish slice.
  5. Once the clarification has begun to set do not stir any more.  Allow to simmer gently for one and a half hours.  Do not disturb the contents of the pan during cooking.
  6. Strain through four layers of damp muslin.
  7. Remove all surface fat with absorbent paper.  Adjust the colour and seasoning.
  8. Bring to service temperature (do not boil) and garnish as required.



  1. The use of a metallic spoon or fish slice will prevent the transfer of flavours and grease which are often present on wooden spoons.
  2. Washing the muslin in cold water and then using it whilst still damp will remove any loose fibres and dust present and tighten up the weave.



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