Soup Stock
Ingredients
Directions
Prepare
Remove fat and meat from the beef hocks and bones.
Crack the bones with a hatchet or cleaver.
Place the broken bones in a thin cloth sack and add to a large kettle with 5 gallons of cold water.
Simmer
Simmer (do not boil) for 6 to 7 hours without adding salt.
Skim off all fat.
Pack and sterilize
Pack the hot stock in glass jars, bottles, or enamel or lacquered tin cans.
Partially seal glass jars and cap tin cans.
Sterilize for 40 minutes using a hot-water bath, 30 minutes with a water-seal or 5-pound steam-pressure outfit, or 25 minutes in a pressure cooker.
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
- Beef hocks and bones
- Bones and marrow release collagen and flavor into the water, giving the stock body and richness.
The step that matters
Simmer, do not boil. A gentle simmer draws flavor and gelatin out of the bones while keeping the stock clear. A rolling boil agitates and emulsifies the fat into the liquid, making 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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