Craig Claiborne's Consomme

Name: Craig Claiborne's Consomme
Yield: 10 cups
Cuisine: French
Ingredients: 8 pounds meaty beef bones; 6 quarts water; 40 black peppercorns; 2 cups coarsely chopped carrots; 4 cups coarsely chopped, well-rinsed leeks; 2 cups coarsely chopped celery; 2 whole cloves; 4 sprigs parsley; 2 sprigs fresh thyme or 1 teaspoon dried; 2 bay leaves

By Craig Claiborne

Updated July 5, 2015

Total Time: 5 hours 20 minutes
Rating: 4(6)
Comments: Read comments

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Ingredients

Yield:About 10 cups

8 pounds meaty beef bones
6 quarts water
40 black peppercorns
2 cups coarsely chopped carrots
4 cups coarsely chopped, well-rinsed leeks
2 cups coarsely chopped celery
2 whole cloves
4 sprigs parsley
2 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves

Ingredient Substitution Guide

Preparation

Step 1
Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
Step 2
Add six quarts of water, peppercorns, carrots, leeks and celery.
Step 3
Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
Step 4
Strain, discard solids and skim off fat.