Beef Consomme in the Kitchen

I have been busy working on making first beef stock and then beef consomme the past couple of days. I am fairly pleased for a first effort and for having absolutely no idea what I was doing! I think turkey stock will be the next item on the agenda.

The vegetables and herbs are ready for the beef bones and water to be added.

The beef bones have been roasted and are being added to the stock pot.

The pot simmers.

We're ready to strain and chill for the night.

The strained liquid.

Coming out of the fridge the next day. Let's get rid of the fat.

Beef stock.

Making beef consomme.

The final product. Many thanks to Rosie Hawthorne for her guidance and suggestions.