Beef Broth vs Beef Consommé: Or The Battle of The Beef!

Chris Starks
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Just What is Beef Broth?

Beef broth is a savory, flavorful liquid that is made by simmering either bones or pieces of meat in water to extract nutrients such as collagen, glycosaminoglycans and minerals. These nutrients lend broth a gelatinous texture and complex flavor.

Store-bought beef broth ranges in taste and quality from excellent to mediocre. Homemade beef broth can be fantastic. But don’t be fooled by its name. Beef broth is not always made with beef. Depending on the recipe, beef broth can be made with chicken, beef, or even fish. It may be even vegan! And though broth is often created using the bones from grass-fed, free-range animals, it may also be created with conventional animal parts.

Beef broth may need to be processed as a meat if you’re going to sell or serve it.

Since broth requires a cooking time of 4-24 hours, you may not want to make it yourself, then taste it, and throw out that entire large batch if you don’t think it’s worth the effort. This is where powdered beef broth comes in handy.

Powdered broth is generally made from dehydrated beef bones. It’s quicker to make than homemade broth and you can determine the quality by taste.

What Is the Difference Between A Regular and A Condensed Beef Broth?

As we can see, the internet is rife with beef broth vs beef consommé discussions.

But I'm here to put this beef to bed…

In this post, I will break down the differences between regular and condensed beef broth and the different uses for them so that you never misidentify and use the wrong one again. If you're a beef broth vs beef consommé novice I will help you understand the basic differences between the two and why one is better in certain instances and the other in others.

Beef broth vs beef consommé: Which features better health benefits?

To be honest I don't think there is a clear winner in terms of containing more nutritional value. Both the regular and condensed forms of beef broth contain a good amount of essential nutrition. They are both rich in protein and natural collagen.

I have seen condensed beef stock referred to as "instant broth" but this is misleading because the nutritional value in the two is the same. So, to be honest the only real difference between beef broth and consommé is the thickness and taste.

What's the Difference Between Béchamel and Béarnaise?

Béchamel is a white sauce made of butter, flour, milk, and seasoned with salt, pepper, and nutmeg. The sauce is named after its creator: Louis de Béchamelles, a French cook who worked for fourteenth-century French king Charles V.

Béarnaise sauce is an emulsion sauce based on clarified butter, egg yolks, vinegar, and herbs. The recipe is strongly associated with French cuisine and with the flavors of Normandy.

Although both sauces are made from basic ingredients, there are a few principles that will help you achieve a perfect and rich result with both sauces.

How to Create a Perfect BéArnaise Sauce

The ingredients that you are going to need for this recipe are: saffron, tarragon, chervil, shallots, wine vinegar, egg yolk, peppercorns, clarified butter, lemon juice, salt, ground black pepper, and a double boiler.

First, it is very important to clarify your butter. In order to clarify butter, it is necessary to melt it slowly in a small saucepan. Once the butter has melted, you should remove it from the heat and leave it to stand for about fifteen minutes. However, when the butter has cooled, you should place a fine sieve above a saucepan.

Is Beef Broth the Same as Beef Stock?

Beef stock and beef broth are terms that are generally used interchangeably in the culinary world. Yet they are completely different in both technique and in ingredients.

A beef stock is a concentrated liquid, made by simmering beef bones and meat in water. It is typically unsalted, and the flavor is concentrated because the liquid is cooked for several hours.

In contrast, beef broth is not concentrated, and is prepared by simmering a combination of beef, meat and bones, along with some vegetables, herbs, and seasonings, for several hours. This soup traditionally ends up being more flavorful and is less dense than stock, because of the additional ingredients and varying cooking times.

There is a lot of overlap between the two terms, but generally speaking, here’s how it works. Beef broth is essentially made from beef stock, and is then reduced to about half of its original volume. So basically, beef broth is concentrated beef stock.

Your butcher or your local supermarket is the best place to find beef bones for beef stock. These should be combined with meat scraps, vegetables, herbs, and seasonings to make delicious and flavorful beef broth.

What's the Difference Between Béchamel and Béarnaise?

Béchamel is a white sauce made of butter, flour, milk, and seasoned with salt, pepper, and nutmeg. The sauce is named after its creator: Louis de Béchamelles, a French cook who worked for fourteenth-century French king Charles V.

Béarnaise sauce is an emulsion sauce based on clarified butter, egg yolks, vinegar, and herbs. The recipe is strongly associated with French cuisine and with the flavors of Normandy.

Although both sauces are made from basic ingredients, there are a few principles that will help you achieve a perfect and rich result with both sauces.

How to Create a Perfect BéArnaise Sauce

The ingredients that you are going to need for this recipe are: saffron, tarragon, chervil, shallots, wine vinegar, egg yolk, peppercorns, clarified butter, lemon juice, salt, ground black pepper, and a double boiler.

First, it is very important to clarify your butter. In order to clarify butter, it is necessary to melt it slowly in a small saucepan. Once the butter has melted, you should remove it from the heat and leave it to stand for about fifteen minutes. However, when the butter has cooled, you should place a fine sieve above a saucepan.

Exactly What is Beef Consommé?

Consommé is a broth that has been clarified with egg whites and has been fortified with ingredients such as egg yolk, gelatin, and various vegetables, meats, and other flavorings or seasonings. Consommé is considered to be more nutritious and flavorful than broth.

The traditional method of making consommé involves preparation through a lengthy, multi-day, concentration process that results in a crystal clear broth. The broth is clarified by slowly simmering egg whites, which are then used to remove impurities that cloud the broth. The broth is also fortified by gently heating gelatin, vegetables, meats, and flavorings. The consommé made with this method sometimes simmers for several days.

But today, there are a few shortcuts you can use to make your own consommé.

To create a clear consommé using the traditional method, simmer the broth gently and strain it through a large, stainless steel mesh cone filled with egg whites. It can take hours to fully clarify the broth, depending on how clear you want it to be.

What's the Difference Between Béchamel and Béarnaise?

Béchamel is a white sauce made of butter, flour, milk, and seasoned with salt, pepper, and nutmeg. The sauce is named after its creator: Louis de Béchamelles, a French cook who worked for fourteenth-century French king Charles V.

Béarnaise sauce is an emulsion sauce based on clarified butter, egg yolks, vinegar, and herbs. The recipe is strongly associated with French cuisine and with the flavors of Normandy.

Although both sauces are made from basic ingredients, there are a few principles that will help you achieve a perfect and rich result with both sauces.

How to Create a Perfect BéArnaise Sauce

The ingredients that you are going to need for this recipe are: saffron, tarragon, chervil, shallots, wine vinegar, egg yolk, peppercorns, clarified butter, lemon juice, salt, ground black pepper, and a double boiler.

First, it is very important to clarify your butter. In order to clarify butter, it is necessary to melt it slowly in a small saucepan. Once the butter has melted, you should remove it from the heat and leave it to stand for about fifteen minutes. However, when the butter has cooled, you should place a fine sieve above a saucepan.

How Easy Is It to Make Beef Consommé?

In the world of soup, both beef noodle soup and beef consommé have their dedicated fans and both have their own special place.

However, most home cooks favor beef consommé because it’s one of the most versatile things you can make with beef stock and it is ridiculously easy to make. You can add it to your beef soup broth or use it as a base for your beef stew.

It took me a few tastings and lots of kitchen mishaps before I understood the difference between "as-is" meat stock solutions which are richer in flavor and not as clear, and the more refined, clear meat consomme, and the real difference between beef broth and beef consommé. The one that always gets me is that consommé is not a broth at all. So what’s the difference between beef broth and beef consommé? Is one better than the other? In the recipe below, I’m going to go through the steps to make a consommé, and as usual give you tips and ideas for what to do with it.

What's the Difference Between Béchamel and Béarnaise?

Béchamel is a white sauce made of butter, flour, milk, and seasoned with salt, pepper, and nutmeg. The sauce is named after its creator: Louis de Béchamelles, a French cook who worked for fourteenth-century French king Charles V.

Béarnaise sauce is an emulsion sauce based on clarified butter, egg yolks, vinegar, and herbs. The recipe is strongly associated with French cuisine and with the flavors of Normandy.

Although both sauces are made from basic ingredients, there are a few principles that will help you achieve a perfect and rich result with both sauces.

How to Create a Perfect BéArnaise Sauce

The ingredients that you are going to need for this recipe are: saffron, tarragon, chervil, shallots, wine vinegar, egg yolk, peppercorns, clarified butter, lemon juice, salt, ground black pepper, and a double boiler.

First, it is very important to clarify your butter. In order to clarify butter, it is necessary to melt it slowly in a small saucepan. Once the butter has melted, you should remove it from the heat and leave it to stand for about fifteen minutes. However, when the butter has cooled, you should place a fine sieve above a saucepan.

Can I Use Beef Broth Instead of Beef Consommé in A Recipe?

To celebrate this most delicious of all French culinary offerings, let’s face a common question.

Does it work to use beef broth instead of beef consommé?

I’ll start out by saying that currently in the U.S., there is a difference between commercial beef broth and beef consommé. But that wasn’t always the case.

Once upon a time, beef consommé was usually made with bones and meat that had been carefully selected to be the highest quality of beef. The bones would have been mixed with vegetables and/or some kind of mirepoix, and the meat was generally cut into small, uniform pieces.

Using this method, the flavor of the consommé was excellent, and the finished broth was just a bit cloudy, as the fat hadn’t completely emulsified with the water.

Commercial beef broths, on the other hand, often come from less-than-quality cuts of meat, while the bones are ground, and the ends of the bones and the fat are discarded. This beef broth is then cooked for a very long time to extract all the minerals and flavor, and then the fat emulsifies and is taken out.

So basically, beef broth is ground-up beef bone soup, while beef consommé is made with higher quality beef.

What's the Difference Between Béchamel and Béarnaise?

Béchamel is a white sauce made of butter, flour, milk, and seasoned with salt, pepper, and nutmeg. The sauce is named after its creator: Louis de Béchamelles, a French cook who worked for fourteenth-century French king Charles V.

Béarnaise sauce is an emulsion sauce based on clarified butter, egg yolks, vinegar, and herbs. The recipe is strongly associated with French cuisine and with the flavors of Normandy.

Although both sauces are made from basic ingredients, there are a few principles that will help you achieve a perfect and rich result with both sauces.

How to Create a Perfect BéArnaise Sauce

The ingredients that you are going to need for this recipe are: saffron, tarragon, chervil, shallots, wine vinegar, egg yolk, peppercorns, clarified butter, lemon juice, salt, ground black pepper, and a double boiler.

First, it is very important to clarify your butter. In order to clarify butter, it is necessary to melt it slowly in a small saucepan. Once the butter has melted, you should remove it from the heat and leave it to stand for about fifteen minutes. However, when the butter has cooled, you should place a fine sieve above a saucepan.

Beef Both vs Beef Consommé – The Take Home

In this post, we are going to do a direct comparison between the two topics of discussion – Beef Broth vs Beef Consommé – to give you an in-depth understanding of both products.

Beef Boullion

Beef Bouillon or simply beef broth is often used as a base in soup recipes as a substitute for water. Beef broth is made up of beef, herbs, spices, vegetables and water. The general guideline for making beef broth at home is to use 4½ pounds of beef, 2 tablespoons each of soup base mix and salt, and 2 quarts of water.

Using the same guideline, you would be able to make a beef broth as shown in the picture. In it, you can see thin strands of beef and potatoes, white rice, parsley and celery inside the broth.

Beef Consommé

Consommé is similar to beef broth except that it is strained making it clearer. This procedure also concentrates the flavor.

In the picture below, you can see that the consommé is clear and has very small pieces of beef along with vegetables and noodles.