Beef consomme

Course Broths
Cuisine Frans
Servings 4 liters


  • 2,400 kg Different part of beef
  • 0,8 kg Oxtail
  • 1.5 kg Beef bones
  • 1 pcs Calf’s foot optional
  • 0,150 kg Carrots
  • 0,150 kg Leek
  • 0,080 kg Green celery
  • 1 pcs garlic head
  • 1 pcs Bouquet garni
  • 8 l Cold water
  • to the taste Pepper
  • to the taste Salt


  • Tie up the meat pieces with butcher string.
  • Cut the onions into half and burn on the stove using an aluminium foil.
  • Peel, wash and bundle all vegetables.
  • Place all the ingredients in a pot.
  • Cover generously with water.
  • Season slightly and cook on low heat during 8 to 10h00. Skim as necessary.
  • Remove the meat (that could be used for another preparation) and pour the liquid through a fine sieve.
  • Store in a refrigerated place.
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