Beef Consommé vs Beef Broth – Explained

What are the differences between beef consomme and beef broth? Beef consomme is a clarified version of beef broth that has been purified. Beef broth is a beef liquid that is simmered for several hours.

Let’s go into the two in more detail…

Beef consommé is a clarified beef brother that is gently boiled with egg whites and a mixture of other ingredients for flavor. These additional ingredients often include onions and can include other vegetables such as celery, parsley, carrots, and more. After many hours of gentle simmering, the liquid is then strained through muslin or cheesecloth to leave only the purified liquid. It is then served as is.

The base liquid for both consomme and broth is made by simmering chunks of beef such as bone marrow, shank, and shin in water. These cuts of meat are rich in flavor and take long cooking times to reduce into a broth.

Beef broth is similar to consomme, but with fewer steps involved and usually fewer ingredients. Traditional beef broth is made with chunks of beef that are simmered in water for up to 24 hours. In more recent times people now include the addition of ingredients such as onions, celery, pepper, and more. This is then used as a stock for foods such as stew.

Key differences in summary:

While the two share similarities, the results can be quite different.

Beef broth

  • Clear in appearance
  • Thin in texture
  • Light brown color
  • Used in soups and stews
  • Mild beef taste

Beef consomme

  • Clear in appearance
  • Thicker than broth
  • Dark amber color
  • Often served as a starter dish
  • Concentrated beef flavor

Consommé came from humble and versatile beef broth, they are similar but also different. You can now feel confident that you know the difference between the two.

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