Beef Consommé

Recipe from

Oxmoor House


1 pound soup bones
3 pounds beef stew meat, cut into 1 1/42-inch cubes and divided
3 pounds veal knuckles
3 quarts cold water
1 quart chicken broth
1 small onion, sliced
1 carrot, thinly sliced
1 small turnip, diced
1 stalk celery, thinly sliced
1 teaspoon salt
1 teaspoon whole peppercorns
1 bay leaf
4 whole cloves
1 sprig fresh marjoram
2 sprigs fresh parsley
2 sprigs fresh thyme
Chopped fresh parsley


Remove 2 tablespoons marrow from soup bones; set bones aside. Combine marrow and 1 1/2 pounds stew meat in a large skillet; cook over medium heat until meat is browned.

Combine reserved bones, browned meat mixture, remaining stew meat, veal knuckles, and water in a large stock pot. Let stand 30 minutes. Bring to a boil over medium heat. Reduce heat; cover and simmer 3 hours.

Add chicken broth; cover and simmer an additional 2 hours. Remove from heat, and cool slightly. Strain through a colander into a large stock pot, reserving meat for other uses. Discard bones. Cover and refrigerate consommé overnight; skim off and discard congealed fat that has risen to the surface.

Place consommé over medium heat; add onion, carrot, turnip, celery, salt, peppercorns, bay leaf, cloves, marjoram, parsley sprigs, and thyme. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Remove from heat, and cool slightly. Strain through several layers of damp cheesecloth into a Dutch oven, discarding vegetables and spices. Clarify consommé according to procedure.

Serve consommé warm or chilled as an appetizer. Garnish each serving with chopped parsley.