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Beef Consommé
Steiermark — Mother recipe · en it
A delicious beef gelatin, typical of Steiermark, made with beef, broth, and gelatin.
📷 毒島みるく — CC0 (Wikimedia Commons)
⏱️ 30 min prep + 200 min cottura · 6 porzioni · media
Ingredients
- 500 g of beef
- 2 liters of beef broth
- 100 g of gelatin
- 2 onions
- 2 carrots
- 2 celery stalks
- Salt and pepper to taste
- 2 bay leaves
- 2 sprigs of rosemary
Method
- Cut the beef into small pieces and place it in a pot. Add the onions, carrots, celery stalks, salt, pepper, and bay leaves and rosemary. Bring to a boil and simmer slowly for 2 hours.
- Strain to remove the solids and let it cool.
- In a separate bowl, dissolve the gelatin in 200 ml of warm water.
- Add the gelatin to the cooled broth and stir until completely dissolved.
- Pour the gelatin into a jelly mold and refrigerate for at least 4 hours until completely set.
- Cut the gelatin into pieces and serve cold or at room temperature.
The story
Beef Consommé, or Rindfleischgelee, is a specialty from Steiermark, at the heart of Austria. Its preparation dates back to times when meat was a luxury, and the leftover meat was used to create this rich and nutritious gelatin.
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