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Soup Stock

A clear beef stock made by simmering beef and bones for five hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Soup Stock

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Soup Stock

Ingredients

Directions

Prepare

  1. Cut the meat from the bone into solid pieces.

  2. Crack the bones.

  3. Wash the meat if necessary.

  4. Place the meat and bones in a soup kettle without salt.

Simmer

  1. Bring the water to a boil.

  2. Skim off any foam.

  3. Reduce to a simmer for 5 hours.

  4. Keep the kettle covered.

  5. Skim frequently.

  6. Add a little pepper.

Strain and chill

  1. Strain the stock into a stone jar.

  2. Once cool, remove all fat from the surface.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Provides the meat and connective tissue that give the stock its body and savory flavor.
Water
Acts as the cooking liquid that extracts flavor and gelatin from the meat and bones.

The step that matters

Skim off foam and fat. Foam and fat rise to the surface during simmering and can make the stock cloudy and greasy. Skimming while it cooks keeps the broth clearer and cleaner tasting.

“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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