Stocks and Broths
Ingredients
Directions
Prepare
Wipe the meat thoroughly with a damp cloth or wash if necessary.
Make the stock
In a kettle, combine the meat, cold water, and salt.
Place the kettle over low heat and bring to a simmer slowly.
Do not skim off the sediment unless a clear stock is desired.
Simmer until the meat is very tender.
Store
If not using immediately, strain the stock into an earthen or granite vessel and allow to cool uncovered.
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.
Explore the science
What each ingredient does
- Beef or veal
- Provides the protein and collagen that give the stock body and savory flavor as it simmers.
- Cold water
- Extracts flavor and gelatin from the meat gradually as it heats, yielding a fuller stock.
The step that matters
Bring to a simmer slowly. Starting in cold water and heating gently lets proteins and fat coagulate and rise gradually, so they can be skimmed or left to settle. Rapid boiling emulsifies fat and clouds the stock.
“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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