Soup Stock, or Beef Broth
Ingredients
Directions
Prepare
Cut the meat from the bone and have the bone broken into small pieces by the butcher.
Wipe the meat with a towel dampened in cold water; do not wash it.
Make the broth
Place the bones in the bottom of a soup kettle and lay the meat on top.
Add 4 cups of cold water for each pound of meat and bones.
Set the kettle over the fire and bring the broth to a slow boil.
Remove any scum that rises to the surface if preparing stock for clear soup.
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
- Meat and bone
- Supplies the flavour, gelatin and body that make the broth rich.
- Cold water
- Extracts flavour slowly from the meat and bone as it heats.
The step that matters
Bring the broth to a slow boil. Starting in cold water and heating gently lets flavour and gelatin draw out gradually. A hard, rapid boil breaks up fat and clouds the broth, so it is harder to skim.
“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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