Soup Stock
Ingredients
Directions
Prepare
Cut the beef into pieces the size of a hen's egg.
Place the beef in an earthen vessel and cover with cold water.
Let it sit overnight.
Make the stock
In the morning, bring the mixture to a simmer over low heat.
Once it boils, skim off any foam and let it boil for an additional 30 minutes.
Strain the stock from the meat and season with salt.
Store and use
Store in a cool place for up to two weeks.
When ready to use, add 1 pint of water for every quart of stock.
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
- Lean coarse beef
- Provides the meat flavor and gelatin that give the stock body once simmered.
- Cold water
- Slowly draws flavor and soluble proteins out of the beef as it heats.
The step that matters
Skimming foam after the boil. Foam is coagulated protein and impurities that cloud the stock and can taste bitter if left in. Skimming it keeps the stock clear and clean-flavored.
“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.
More beef stock recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.