Don't know if it's made the same way as a traditio
Don't know if it's made the same way as a traditional consommé, I seriously doubt it, but even so it tastes amazingly good.
Celebrity chef’s choice
Tom Kerridge uses it as the base of a tasty & low calorie stock - and so do I now. Smashing!
Keep it a secret.
As a soup, it’s far too watery. However, if you’d like to make the richest, tastiest gravy ever, use tgis as a base. It’s my god to’ when si want to make an impressive, tasty gravy for roast dinners and steak pies. I simply add the can to a pan, add around a third of the amount of red wine, bring to a rolling simmer and reduce both together for around ten minutes, then I thicken with beef gravy granules, yes - gravy granules! Honestly - you should try it but, after people tell you how wonderful it is, do keep it a secret! ;-)
Why put alcohol in a soup?
Bought this in the hope it would taste a little like beef consomme you get in Austria with little dumplings. Unfortunately, there is is sherry in this and it makes it taste horrible. Couldn't finish the tin.