Stock for All Kinds of Soup
Ingredients
Directions
Prepare
Cut the beef into 1-inch pieces and remove all meat from the bone.
Chop the bone into smaller pieces and place both in a saucepan.
Cover with cold water and let sit for 30 minutes to 1 hour.
Simmer and finish
Bring to a boil, then reduce heat and simmer for several hours or all day if possible.
The next morning, remove all the fat from the 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.
Explore the science
What each ingredient does
- Beef shin
- Provides collagen that breaks down into gelatin, giving the stock body and mouthfeel.
- Beef bones
- Release gelatin and marrow flavour into the liquid during long simmering.
- Cold water
- Acts as the solvent that extracts flavour and gelatin from the meat and bones.
The step that matters
Simmer gently after the boil. A rolling boil emulsifies fat and cloudies the stock, while a gentle simmer keeps it clear and extracts flavour slowly over the long cooking time.
“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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