The Recipe · No.762 · Beef Consommé

Beef Consommé, and Where to Source It

The clarity comes from a raft of egg whites and lean meat. As the stock heats, the proteins rise into a floating layer that traps every speck of sediment, so the broth strains out brilliant and clear. Once the raft forms, stop stirring and keep it at a bare simmer.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min
Cook1 hr 30 min
Makes4 servings
CuisineFrench
Cook it with
Instant PotSlow cookerOne-pot
Can you make Beef Consommé in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Beef stock
Cold and skimmed of fat before you start. A rich homemade or bone broth makes the deepest consommé.
6 cups
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Lean ground beef
Fat-free meat feeds the raft and adds flavor. A lean grass-fed grind is ideal.
300 g
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Egg whites
The filter that clears the broth; whisk them with the cold meat. Fresh eggs.
3
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Carrot
Minced fine to join the clarifying raft. Fresh, bought local.
1 small
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Peppercorns and aromatics
Crushed peppercorns, minced leek, and celery for the raft. Fresh/pantry.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Build the raftWhisk the egg whites, ground beef, minced vegetables, and peppercorns together in a cold pot.
  2. Add the stockWhisk in the cold stock, then heat slowly, stirring, until the raft rises to the surface.
  3. Vent and simmerPoke a hole in the center of the raft, stop stirring, and simmer very low about an hour.
  4. StrainLadle the clear broth out gently through a cloth-lined strainer and season lightly.
Part Three
The Toolkit

Stockpot · Fine strainer · Cheesecloth

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