Stock
Ingredients
Directions
Make the stock
Combine the beef, bacon, bones, and cold water in a large pot.
Bring to a boil, then reduce heat and simmer slowly until the liquid reduces to 2 quarts.
Cool and strain
Allow to cool; it should form a firm jelly.
Strain the stock and set aside for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Shin of beef
- Releases gelatin and savory flavor into the water during long simmering, helping the stock set into a jelly.
- Bones
- Release gelatin and minerals during slow simmering, adding body and richness to the stock.
- Lean bacon
- Adds smoky, savory flavor to the stock with little rendered fat.
The step that matters
Simmer slowly until reduced to 2 quarts. A gentle simmer extracts gelatin and flavor without clouding the stock. A hard boil emulsifies fat into the liquid and makes the stock cloudy and greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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