CookEat Recipe

Consommé Brunoise

Name: Consommé Brunoise
Ingredients: 907 Gramme Beef shin — Raw beef shin, cut up; 1 Carrot — Medium carrot, sliced; 1 Turnip — Medium turnip, sliced; 1 Onion — Medium onion, sliced; 1 Branch Parsley — Parsley branch, chopped; 1 Garlic clove — Garlic clove, chopped; 1 Branch Celery — Celery branch, chopped; 1 Branch Chervil — Chervil branch, chopped; 1 Branch Leek — Leek branch, chopped; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 10 Black peppercorn — Whole black peppercorns; 1 Clove — Whole clove; 5 Allspice — Whole allspice berries; 1 Sprig Bay leaf — Bay-leaf sprig; 0.25 Teaspoon Thyme — Thyme, estimated from one saltspoon; 1906 source measure retained without conversion; 2370 Millilitre Water — Boiling water, about two and a half US quarts; 1 Carrot — Medium red carrot, very fine dice; 1 Turnip — Medium turnip, very fine dice; 1 White onion — Small white onion, very fine dice; 2 Leek — Leeks, very fine dice; 2 Branch Celery — Celery branches, very fine dice; 1 Teaspoon Salt — Salt for brunoise; 1906 source measure retained without conversion; 1 Teaspoon Sugar — Sugar for brunoise; 1906 source measure retained without conversion; 237 Millilitre Water — Hot water for brunoise; 14 Gramme Butter — Butter for brunoise; 3 Tablespoon Cooked rice — Cooked, well-drained rice; 1906 source measure retained without conversion; 2 Tablespoon Pea — Fresh peas; 1906 source measure retained without conversion; Water — Cold water for initial infusion

Clear beef consommé with tiny diced braised vegetables, rice and peas.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

907 Gramme Beef shinRaw beef shin, cut up
1 CarrotMedium carrot, sliced
1 TurnipMedium turnip, sliced
1 OnionMedium onion, sliced
1 Branch ParsleyParsley branch, chopped
1 Garlic cloveGarlic clove, chopped
1 Branch CeleryCelery branch, chopped
1 Branch ChervilChervil branch, chopped
1 Branch LeekLeek branch, chopped
1 Tablespoon SaltSalt; 1906 source measure retained without conversion
10 Black peppercornWhole black peppercorns
1 CloveWhole clove
5 AllspiceWhole allspice berries
1 Sprig Bay leafBay-leaf sprig
0.25 Teaspoon ThymeThyme, estimated from one saltspoon; 1906 source measure retained without conversion
2370 Millilitre WaterBoiling water, about two and a half US quarts
1 CarrotMedium red carrot, very fine dice
1 TurnipMedium turnip, very fine dice
1 White onionSmall white onion, very fine dice
2 LeekLeeks, very fine dice
2 Branch CeleryCelery branches, very fine dice
1 Teaspoon SaltSalt for brunoise; 1906 source measure retained without conversion
1 Teaspoon SugarSugar for brunoise; 1906 source measure retained without conversion
237 Millilitre WaterHot water for brunoise
14 Gramme ButterButter for brunoise
3 Tablespoon Cooked riceCooked, well-drained rice; 1906 source measure retained without conversion
2 Tablespoon PeaFresh peas; 1906 source measure retained without conversion
WaterCold water for initial infusion

Method

Steps

Step 1
No. 52 consommé: Put the cut beef and all measured vegetables, herbs and seasonings in a clean large saucepan. Add enough cold water to nearly cover the solids and leave to infuse for the printed one hour, keeping this raw-meat mixture refrigerated rather than on an unrefrigerated range.
Step 2
No. 52 consommé: Bring the mixture to heat, stirring gently for the printed five minutes. Pour in the measured boiling water, bring back to a boil, cover and lower to a gentle simmer.
Step 3
No. 52 consommé: Simmer for the printed one and a half hours. Strain through a clean fine sieve and cloth into a clean vessel. Retain the full clear broth hot for No. 543; the six-cup service is the base recipe’s own ending and is not performed before the brunoise garnish.
Step 4
Keep the strained No. 52 consommé warm in a clean pan. Dice carrot, turnip, onion, leeks and celery extremely fine.
Step 5
Combine diced vegetables with salt, sugar, hot water and butter. Cover directly with lightly buttered food-safe paper, cover the pan, boil gently five minutes, then braise in the oven thirty minutes.
Step 6
Remove paper; add all vegetables and their cooking liquid to the consommé, with cooked drained rice and peas. Boil five minutes, skim surface fat and pour into a hot tureen.

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