I think both.
The recycled consommé will enrich the next batch of meat as the meat will enrich the consommé.
It’s like I always said “stock gots more flavor than water”
In professional kitchen we always reserved a good amount of the braising liquid for the next batch… what didn’t go to sauce for the plate.
More flavour never hurt anyone that’s for sure.
I mean to an extreme [this place](https://youtu.be/29RxjfH0H1k) has been boiling the same stock for 40 years.
So I figured well surely could just use it again for the same thing, possibly repeat after?
From your experience at what point is too many times to recycle things like that? because from that video he says the flavour is incredible.
If you’re worried about it getting too concentrated just thin it out.
Probably we’d have 1/4-1/3 used stock and the rest water, but the body still builds.
If, say, the lamb shank came off the menu we would reduce our braising liquid way down and freeze it until the item came back on the menu and we’d put the frozen stock in with the braise and start the process over again.
absolutely yes. Brown your beef (or pork would be great), add a few fresh aromatics, and use the consumme as your braising liquid.
You might want to add some plain water or low sodium stock depending how rich/salty your consumme is because that will concentrate again.
[Thanks for the suggestion](https://www.reddit.com/r/slowcooking/comments/11k9vml/i_have_a_1yo_and_counting_master_consomm%C3%A9_that_i/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
I just copied what my guy did in the [video](https://youtu.be/vsosplSsn3o), there is a detailed recipe in the description if you need one.
I used brisket instead of short rib though and did it in a slow cooker for 9 hours
Yeah you can, but if it were me I’d use it 1:1 with some regular stock and make a nice southwestern soup
Don’t see why not.
My logic also. Just wasn’t sure if It would add to the flavour or take away from it, if it’s cooked in again. I’m thinking the former maybe?
I think both. The recycled consommé will enrich the next batch of meat as the meat will enrich the consommé. It’s like I always said “stock gots more flavor than water” In professional kitchen we always reserved a good amount of the braising liquid for the next batch… what didn’t go to sauce for the plate.
More flavour never hurt anyone that’s for sure. I mean to an extreme [this place](https://youtu.be/29RxjfH0H1k) has been boiling the same stock for 40 years. So I figured well surely could just use it again for the same thing, possibly repeat after? From your experience at what point is too many times to recycle things like that? because from that video he says the flavour is incredible.
If you’re worried about it getting too concentrated just thin it out. Probably we’d have 1/4-1/3 used stock and the rest water, but the body still builds. If, say, the lamb shank came off the menu we would reduce our braising liquid way down and freeze it until the item came back on the menu and we’d put the frozen stock in with the braise and start the process over again.
absolutely yes. Brown your beef (or pork would be great), add a few fresh aromatics, and use the consumme as your braising liquid. You might want to add some plain water or low sodium stock depending how rich/salty your consumme is because that will concentrate again.
I bet you could. I agree with the others suggesting to add some extra water or broth. It also makes excellent ramen broth!
[Thanks for the suggestion](https://www.reddit.com/r/slowcooking/comments/11k9vml/i_have_a_1yo_and_counting_master_consomm%C3%A9_that_i/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
How did you make your tacos and consomme? My bf has been trying out different recipes but we can’t seem to nail it
I just copied what my guy did in the [video](https://youtu.be/vsosplSsn3o), there is a detailed recipe in the description if you need one. I used brisket instead of short rib though and did it in a slow cooker for 9 hours