3 tablespoons butter
2-1/2 pounds stew beef, cubed
1 pound marrow bones
2 pounds beef knuckle
Cold water
4 cups beef stock
2 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, peeled and chopped
8 peppercorns
6 whole cloves
2 sprigs thyme
3 sprigs parsley
1 bay leaf


Melt butter in soup kettle. Cook stew beef over low heat, turning occasionally, until all sides are brown. Add bones and knuckle, cover with cold water, bring to a boil, and boil 5 minutes, skimming top. Reduce heat and simmer, uncovered, 2 hours. Skim occasionally. Add stock, vegetables, spices, and herbs. Cook 1 hour longer, adding more water as necessary. Strain, cool, and chill. Remove fat from top, clarify, reheat, and serve with desired garnish. Garnishes for consomme: Choose any of the following or invent your own; there is no end to the possibilities. Consider color as well as flavor. Thin strips of white chicken meat; cooked baby peas; matchstick slivers of carrots and/or zucchini; chopped chervil, savory, rosemary, or chives; cooked rice; thinly sliced, sauteed mushrooms; finely diced raw beets


8-10 servings.


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