Marmite consommé (PC)
| Marmite consommé (PC) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 2261 |
| Ready in: | 2 days, 1 hour, 45 minutes |
| Prep. time: | 2 days, 15 minutes |
| Cook time: | 1 hour 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 6th April 2013 |
This recipe needs advance preparation!
This is a wonderful vegetarian substitute for beef stock as well as being a delicious consommé in its own right. It is made in a pressure cooker, which should have a capacity of at least 6 litres.
You need to start this 2 days before you want to use it.
For the beurre noisette (brown butter)
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1kg unsalted butter
For the consommé
- 1kg onions, peeled and finely sliced
- 1kg leeks, white part only, finely sliced - you will need to buy about 1.75kg leeks with green parts on
- 500g carrots, scraped and finely sliced
- 750g red wine
- 250g cold tap water
To serve
- 10g sherry vinegar
- 1 heaped teaspoon Marmite (or to taste)
Method
For the beurre noisette
- Chop the butter into about 16 pieces.
- Melt over a gentle heat in a saucepan, whisking constantly until the solids are golden brown and the aroma changes from sweet to nutty.
- Remove from the heat and strain into the pressure cooker through a sieve lined with clean butter muslin or a J-cloth. For the consommé
- Put the pressure cooker over a medium heat with the beurre noisette and sweat the onions, leeks and carrots for about 15 minutes until soft.
- Meanwhile, bring the red wine to the boil in a saucepan, then set alight to it using a long match or a barbecue lighter.
- When the flames have died down, reduce the wine until you are left with 500g.
- Add the wine with the tap water to the pressure cooker containing the vegetables.
- Secure the lid onto the pressure cooker and bring to full pressure over a high heat.
- Reduce the heat to low and cook for 1 hour.
- Remove from the heat and leave to cool completely before removing the lid.
- Strain the broth through butter muslin or a J cloth and refrigerate overnight to allow the butter to rise to the top and harden.
- Remove the butter and keep for melting over meat, fish or making sauces.
- Freeze and when needed, defrost through butter muslin and you will have a nice clear consommé.
Serving suggestions
Add the Marmite and sherry vinegar, reheat and garnish with blanched baby vegetables and tiny pasta shapes, or poached eggs
Recipe source
- Slightly adapted from a recipe in Heston Blumenthal at Home
Chef's notes
Far be it for me to disagree with the great man I have to query his statement in the recipe that because vegetable stocks do not contain gelatine, ice filtering is not possible. He then advises that because of this, we should filter using egg whites. Yes, the latter does work, provided you then strain through a coffee filter, but so does the ice filtering method as can be seen from our vegetable stock recipe.
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