Coking liquids form the base of many of our favorite dishes. From warming soups to comforting stews to complex curries, cooking liquids can add depth and oomph to your dinner. But how do you differentiate between the two?
Beef stock and beef broth are both made using a slow simmering process that infuses water with flavor. Beef consommé is a little different. From the French word meaning “complete”, consommé is made by carefully reducing stock to a thick texture.
While beef broth and beef consommé are similar, it’s not quite as simple as replacing one with the other. In this guide, we’ll explore what beef consommé is, how to make it, and how it compares to beef broth.
Quick Answer: Beef Consommé Or Beef Broth – Is There A Difference?
There is a difference between beef consommé and beef broth, but both foods are rich liquids made from simmered meat. However, beef consommé is a step along from beef broth.
Beef consommé is made from clarified stock that has been simmered for a long time to create an intense and silky taste.
All About Beef Consommé
Consommé is a food with a history almost as rich as its texture. Some forms of clarified broth recognized as consommé have been around since the Middle Ages.
These have been made from all kinds of animals. Even sweet consommés exist as a very early precursor to jello!
Nowadays, you’re most likely to see beef consommé on the menu at high-class restaurants. Consommé might seem simple, but making it correctly is a long, labor-intensive process. However, you can also find cans and cartons of beef consommé for sale.
So, what actually is beef consommé? Essentially, beef consommé is a rich soup. It’s made by simmering ground beef in some form of stock (often beef or veal), with egg whites and vegetables.
As the mixture simmers, the ground beef and egg white will bind together and float to the top of the broth. This is known as the raft. Some chefs use the eggshell as well, to form a stronger raft!
Underneath this, the liquid will simmer away becoming thick and luscious.
After a lengthy simmer, it’s time to purify your consommé. The liquid is strained and then strained again. To remove the fat, some chefs even drag parchment paper along the surface of the consommé.
Now it’s time to serve your consommé! It’s frequently served steaming hot, as it solidifies as it cools.
Making Beef Consommé At Home
You can make beef consommé at home, but it’s most often seen as a recipe for experienced chefs to try. Although the basic recipe seems simple, it is time-consuming. It also requires some trust! The best consommé has been left to do its thing.
To make beef consommé you need:
½ pound ground beef, preferably premium sirloin, shank, or shoulder
1 tablespoon crushed black peppercorns
4 large eggs, whites only
3 tomatoes.
4 celery stalks.
6 cups beef or veal stock, cold
1 sprig fresh thyme
Salt, to taste
To make your own beef consommé:
Whisk the egg whites and peppercorns until you have a foam. If you want to use the eggshells, whisk them with this mixture.
Using a food processor, loosely pulse together the beef, tomatoes, and celery.
In a large pot, mix the beef mixture and egg mixture with the stock, thyme, and salt. Adjust the salt levels depending on how salty your stock is!
Turn the heat to high and bring the mixture to a rolling boil. You need to stir constantly during this phase.
As you stir, the raft will begin to rise to the top. Once the raft has formed, create a small hole to one side. Check if everything has risen. If there are some solids still at the bottom, keep the heat high until everything has risen.
Reduce the heat to low and leave to simmer for 45 minutes. Do not stir! Stirring will make it cloudy.
When you’re happy with the consommé, remove it from the heat. Line a fine mesh sieve with cheesecloth and strain the liquid and separate it from the solids. Then, strain again using a double cheese cloth. You want any impurities and solids gone!
Take fine parchment paper and drag it along the surface of the consommé to remove the fat.
Serve hot.
Serving Beef Consommé
Beef consommé is typically served hot and eaten as an appetizer or soup course. consommé has a rich flavor and a silky texture, so it’s best enjoyed on its own. Serve it very hot, so it can’t solidify.
How Do You Use Beef Consommé?
Beef consommé is typically enjoyed on its own, as a soup course during an elaborate meal. However, you can also use beef consommé as a base for soups and stews (Also check out How To Make The Pioneer Woman’s Brunswick Stew Recipe). It can also be used to make a rich gravy.
What Is A Good Substitute For Beef consommé?
If you’re serving a consommé course, the best substitute for beef is mushroom consommé. This has the same color and texture as beef consommé, with that same lush umami taste. You can buy mushroom consommé in stores, or make it yourself at home.
Beef stock is a decent alternative to beef consommé. It has a similar rich flavor, but it lacks the silky mouthfeel of consommé. Beef broth is lighter again, so cook it until it reduces to a heavier texture.
As a meal alone, it’s hard to substitute beef consommé for broth or stock. But if you’re looking to replace consommé as an ingredient in soups or stews, we recommend beef stock over beef broth.
All About Beef Broth
Beef broth is a staple household ingredient. Almost any home cook will have had experience with beef broth at some point! However, you might not know exactly what beef broth is.
Beef broth is a liquid base for stews and soups. It’s made by simmering beef and vegetables in water for a long time. The flavors and nutrients of the ingredients will infuse the water, making stock. The liquid is then drained and used in cooking.
Like beef consommé, beef broth needs a long and slow simmer to achieve the perfect flavor. However, beef broth is a much more simple process. There’s plenty of room to adjust the recipe to suit your tastes. Plus, you have flexibility with the cooking times.
What’s The Difference Between Stock And Broth?
Beef stock and beef broth are terms that are sometimes used interchangeably, so it might surprise you to know there is a distinct difference.
Both recipes are made by simmering a variety of ingredients in water for a long time to create a cooking liquid. Beef stock is made by simmering bones, alongside vegetables and seasonings.
Beef broth is made by simmering meat, alongside vegetables and seasonings.
Because of this, beef stock is often richer and darker. It’s often quite a thick liquid, with a touch of silk to the mouthfeel. Broth is lighter in flavor, appearance, and texture.
In many recipes, it’s easy to substitute beef broth for stock and vice versa. Beef broth is the more versatile ingredient. Thanks to its lighter taste, it won’t overpower the dish.
Beef Broth Recipe
Beef broth is a super flexible recipe. It’s also an easy ingredient to buy in-store, but we love homemade. Homemade beef broth is a great way to use up old ingredients that are almost out of date.
You can adjust the flavors to suit you. And you can make a massive batch to store in the freezer!
To make beef broth you’ll need:
Leftover cuts of beef (cooked and uncooked will both work)
Onions
Carrots
Celery
Rosemary
Thyme
Salt and pepper
Water
Keep in mind, these ingredients are flexible. If you have other vegetables that are looking droopy, throw them in!
Beef broth is simple to make with minimal hands-on time. If you want to make beef broth in your own kitchen:
Place all the ingredients in a large pot and cover everything with water.
Bring the pot to a boil before reducing the heat and leaving it to simmer for at least 1 hour, preferably more.
Remove the pot from the heat and remove any big pieces with tongs or a slotted spoon.
Allow the liquid to cool slightly before straining. Strain through a cheesecloth and discard the solids. Beef broth doesn’t need the same clarity as beef consommé, so a single strain will do.
Either use your broth immediately or keep it for later. Beef broth can be kept in the fridge for roughly 5 days, or frozen for roughly 6 months.
Beef Consommé Vs Beef Broth
Although at first glance beef broth and beef consommé might seem almost interchangeable, they’re actually pretty different. Let’s explore these differences in detail.
A Careful Prep Vs A Slow Simmer
Although both dishes use simmering beef to create a flavorful liquid, the overall preparation differs significantly. Beef consommé requires a careful simmer with several extra steps.
The “raft” formed by egg whites and proteins allows the liquid beneath to become thick and silky. It’s very delicate and easy to get wrong.
For beef broth, you essentially stick everything in a pot and let it simmer!
Thick Vs Thin
Beef consommé has a thicker texture, thanks to the stock base and covered simmer. The reduction technique helps build the body in the consommé.
Broth, on the other hand, is typically quite thin. Although you can leave it to simmer for longer and slowly reduce, it won’t have the unctuous texture of consommé.
Rich Amber Vs Pale Brown
The appearance of consommé and broth also differ. Beef consommé is typically a deep and clear amber. Good consommé should have exceptional clarity, with no cloudiness.
Beef broth is often a lighter brown. You can make it darker by including roasted bones, but the overall appearance is still lighter. Beef broth will often be cloudy, because of the low-key cooking process.
Intense Vs Mild
Perhaps the biggest difference between beef consommé and beef broth is the flavor. Consommé has an intense flavor. Using stock as a base helps deepen the umami flavor, with the raft reduction technique building body.
The flavor of beef broth varies depending on how you make it and what you use. However, the overall flavor is typically mild.
Standalone Dish Vs Cooking Liquid
Due to the complexity of making beef consommé, it’s most often enjoyed on its own. You might tuck into a bowl of beef consommé as a soup course at a fancy restaurant. This simple serving allows you to really appreciate the feel of consommé.
Beef broth will often be used as a base for soups, stews, and sauces. Although you can drink beef broth on its own, you’re more likely to add extra ingredients to make a soup.
Substituting Beef Consommé And Beef Broth
You can use beef broth and beef consommé in place of each other, but it will alter your dish. Beef broth lacks the intense flavor and texture of consommé. If you want to enjoy beef consommé on its own, a better replacement is mushroom consommé.
If you’re using beef broth as the base for a dish, you can substitute it for beef consommé. Just keep in mind that consommé will bring a richer flavor.
In What Ways Are Beef Broth And Beef Consommé Similar?
There are a lot of similarities between beef broth and beef consommé. Both use a mixture of meat, vegetables, seasoning, and water to create a cooking liquid.
However, the intricate cooking process of beef consommé creates a more complete dish — which is how it got its name!
Conclusion
Beef consommé is a tricky dish to get right. It requires patience and a careful hand. But the end result is an incredibly flavorsome soup with a texture like silk.
Beef broth is completely different. Flexible and adaptable, any home cook can(and should!) turn their hand to beef broth.
Frequently Asked Questions
Is Beef Consommé Better Than Beef Broth?
Beef consommé has a deeper flavor and a better texture than beef broth. It can be eaten on its own, but it also adds a rich intensity to soups and stews.
However, the milder flavoring of beef broth is often better for complex dishes with lots of seasoning.
Can I Drink Beef Consommé?
Yes, the most popular way to enjoy beef consommé is on its own!
What’s The Difference Between Beef Broth And Bouillon?
Bouillon is a condensed and dehydrated broth. Add a bouillon cube to water and you’ll have an easy beef broth, ready to go! Bouillon is great for convenience, but the quality can vary between brands.
Beef Consommé Or Beef Broth – Is There A Difference?
Recipe by Lana Rivera
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Ingredients
½ pound ground beef, preferably premium sirloin, shank, or shoulder
1 tablespoon crushed black peppercorns
4 large eggs, whites only
3 tomatoes
4 celery stalks
6 cups beef or veal stock, cold
1 sprig fresh thyme
Salt, to taste
Directions
Whisk the egg whites and peppercorns until you have a foam. If you want to use the eggshells, whisk them with this mixture.
Using a food processor, loosely pulse together the beef, tomatoes, and celery.
In a large pot, mix the beef mixture and egg mixture with the stock, thyme, and salt. Adjust the salt levels depending on how salty your stock is!
Turn the heat to high and bring the mixture to a rolling boil. You need to stir constantly during this phase.
As you stir, the raft will begin to rise to the top. Once the raft has formed, create a small hole to one side. Check if everything has risen. If there are some solids still at the bottom, keep the heat high until everything has risen.
Reduce the heat to low and leave to simmer for 45 minutes. Do not stir! Stirring will make it cloudy.
When you’re happy with the consommé, remove it from the heat. Line a fine mesh sieve with cheesecloth and strain the liquid and separate it from the solids. Then, strain again using a double cheese cloth. You want any impurities and solids gone!
Take fine parchment paper and drag it along the surface of the consommé to remove the fat.
Hey! I’m Lana, the original Soup Chick! I decided to create this website as I am a massive soup fan. I will literally make soup for every occasion. Whether a friend is under the weather, has the flu, or I just want to try out something new in my slow cooker!
I hope that you can find some really interesting and different soup recipes to try out with my site. I know I’ve had a lot of fun curating and trying them all, and I hope that you do too!
