Kale Brose
Ingredients
Directions
Prepare
Clean the ox heel thoroughly and place it in a pot with 5 pints of water.
Bring to a boil, skimming off any scum that rises, then reduce to a gentle simmer for 4 hours.
While the broth simmers, clean the greens and shred them finely.
Make the broth
Add the shredded greens to the broth and cook until tender.
In a separate bowl, mix the toasted oatmeal with a little of the broth, stirring quickly to avoid clumping.
Add the oatmeal mixture to the pot, season with salt and pepper, and bring to a boil.
Serve
Serve hot.
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
- Ox heel
- Long simmering releases collagen and flavour into the water, giving the broth body.
- Greens
- Cooked until tender, they add fibre, colour and a fresh vegetable flavour to the broth.
- Toasted oatmeal
- Stirred in as a fine mixture, it thickens the broth and adds a mild toasted, nutty aroma.
The step that matters
Adding the oatmeal mixture. Dry oatmeal clumps when it hits hot liquid because its starch gelatinises on the outside first. Mixing it with a little broth beforehand and stirring quickly spreads the starch evenly, so the broth thickens smoothly.
“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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