Beef Stock
Ingredients
Directions
Prepare
Cut the meat into small pieces and crack the bone.
Soak in cold water for 1 hour.
Cook and strain
Cook at a low temperature for 3 hours.
Strain through a cloth.
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
What each ingredient does
- Meat and bone
- Release gelatin, collagen and savory flavor into the water as they cook slowly.
- Cold water
- Extracts flavor from the meat and bone as the liquid heats gradually.
The step that matters
Cook at a low temperature. Keeping the stock at a gentle simmer rather than a hard boil keeps it clear and prevents fat and proteins from emulsifying into a cloudy liquid. Boiling also tends to make the flavor harsher.
“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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