Cow Heel Stock
Ingredients
Directions
Place the cow heel in 2 quarts of water.
Bring to a boil, then reduce heat and simmer.
Cook until the stock is rich and flavorful.
Strain the stock and discard the solids.
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
- Cow heel
- Provides collagen, which breaks down during simmering to give the stock body and a rich mouthfeel.
The step that matters
Bring to a boil, then reduce heat and simmer. A rolling boil emulsifies fats and clouds the stock, while a gentle simmer keeps it clear and lets collagen dissolve slowly for a cleaner, richer result.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 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.