My Adventures with Beef Consommé
So, there I was, staring at this can of beef consommé. I think I picked it up on a whim during a grocery run, or maybe it was on a good sale, honestly can’t quite recall. Anyway, it just sat there in my pantry for what felt like ages, you know how it goes. Then, one rainy afternoon, I figured, “Alright, today’s the day. Let’s actually use this thing.”
First Thing I Tried: The Obvious One
My mind, naturally, went straight to French Onion Soup. It’s like the poster child for beef consommé, right? So, I got to it. I chopped up what felt like a mountain of onions – seriously, my eyes were streaming. I cooked them down really slow with a good knob of butter until they were all sweet and caramelized and that lovely deep brown color. Then, in went the consommé. I let that all simmer together, get friendly. Toasted up some slices of a nice crusty baguette, piled on a generous amount of Gruyère cheese – because you can’t skimp on the cheese – and popped it all under the broiler until it was bubbly and golden. Oh man, that first spoonful was just pure comfort. Definitely a success, that was.
Beyond the Soup Bowl
After that win with the soup, I started thinking, “Okay, this stuff is pretty flavorful. What else can I do with it?” It wasn’t long before an opportunity came up. I was making a roast beef one Sunday, and the pan drippings were looking a bit sad, a bit thin. Lightbulb moment! I grabbed that can of consommé again, poured a good splash into the roasting pan, scraped up all those tasty brown bits from the bottom, and whisked in a little cornstarch mixed with cold water to thicken it up. Instant rich, beefy gravy. My family absolutely devoured it. So much better than any of those packet gravy mixes, I tell ya.
Some Quick and Easy Wins
It’s not all about complicated dishes either. I’ve found a few dead simple ways to use it now:
- Jazzing Up Grains: When I’m cooking rice, or even something like quinoa or couscous, sometimes I’ll swap out half the water or broth with beef consommé. It just adds this lovely savory depth. Super easy, but it makes a noticeable difference.
- A Speedy “Au Jus”: If I’m having a roast beef sandwich and feeling a bit fancy (or just want to use up leftovers), I’ll warm up a little consommé in a small saucepan. Makes for a great, quick dip. Not exactly a traditional French dip, but it does the trick when you want something extra.
A Little Word of Caution (Learned This the Hard Way)
Now, I gotta be straight with you. I did have one mishap. I got this bright idea to reduce a whole can of the consommé way, way down, thinking I’d make this super concentrated, intense beefy glaze. Well, let’s just say it ended up tasting mostly of salt. Way too salty. So, yeah, if you’re thinking of reducing it, go slow and taste it often. Don’t be like me and nearly ruin your dinner.
So, What’s the Final Say?
Beef consommé, huh? Turns out, it’s a pretty handy thing to have around. I always kind of dismissed it as something for old-fashioned, fussy recipes. But honestly, I find myself reaching for it more often than I thought I would. It’s a great little secret weapon for boosting flavor in all sorts of things. Definitely more than just soup in a can, that’s for sure. It’s earned its spot in my kitchen.
