Authentic home cooking from Greece, with US measurements.

Originally published on Cookpad Greece as Σπιτικός ζωμός βοδινού για σούπα κονσομέ - Stock for consommé (Clarified Stock)! [Βήμα 1 από 2]

Homemade Beef Stock for Consommé (Clarified Stock)! [Step 1 of 2]

Name: Homemade Beef Stock for Consommé (Clarified Stock)! [Step 1 of 2]
Total time: 21600 s
Yield: 12 cups stock (about 2.5 L)
Cuisine: American
Ingredients: 4.4 lbs beef bones (or a mix of beef and chicken bones). For this recipe, I used beef osso buco with bone, which is an excellent cut for consommé; 1 onion, halved with the skin on (unpeeled); 1 whole onion, peeled; 2-3 bay leaves; 1 teaspoon whole black peppercorns; 3-4 whole cloves; 2 teaspoons salt

Stacy! @Stacy

USA

This stock is the base for soups (https://cookpad.wasmer.app/gr/r/16759693), sauces, or aspic. It contains all the protein from the meat and no fat. There are two steps to making consommé. The first is to make the stock, and the second is to clarify it and remove the fat.
Clarifying is the simple process that gives consommé its crystal-clear appearance.
This recipe is from Jacques Pépin's book!

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Ingredients

About 6 hours

12 cups stock (about 2.5 L)

4.4 lbsbeef bones (or a mix of beef and chicken bones). For this recipe, I used beef osso buco with bone, which is an excellent cut for consommé
1onion, halved with the skin on (unpeeled)
1whole onion, peeled
2-3bay leaves
1 teaspoonwhole black peppercorns
3-4whole cloves
2 teaspoonssalt

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Steps

About 6 hours

1

Place the unpeeled, halved onion cut-side down in a (preferably cast iron or heavy) skillet over high heat. Cook until the cut side is well blackened. This step adds the characteristic amber color to the consommé as it cooks with the bones for hours.
2

Stud the peeled whole onion with the cloves.
3

Place the washed meat and bones in a large pot.
4

Add the remaining ingredients.
5

Add enough cold water to cover all the ingredients. Bring to a boil. Skim off any foam or impurities that rise to the surface. Once boiling, reduce the heat and simmer for 6 hours.
6

During cooking, add more water as needed to replace what evaporates. You should end up with 12 cups of liquid (about 2.8 liters).
After 6 hours, strain the stock. Once cooled (about 3 to 4 hours), refrigerate to solidify the fat.
If you're short on time, you can cool the stock quickly by placing the pot in a sink filled with ice water for 30 minutes, then refrigerate for 1 hour.
7

Remove the stock from the fridge and use a spoon to lift off the solidified fat from the surface. For any remaining fat, blot the surface with a paper towel.
8

At the end of this process, you should have a clear stock. Good luck!

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Cooksnaps

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Stacy! @Stacy

Published in the US on August 13, 2025 15:33

USA

Από το 2018 έχω ενταχθεί στην ομάδα της Cookpad για να μοιραστώ τις συνταγές μου και να ανταλλάξω ιδέες με άλλους χρήστες!Είμαι νέα μαμά από το 2017 με δύο μικρά δεινοσαυράκια 🦖🦕 που κάνω τα πάντα για να τα ευχαριστήσω μέσω της μαγειρικής.~ Turkey, wine and pumpkin pie! * Just keep cooking! 👩🏻‍🍳~

Keywords

Onion Beef Chicken

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