Clear Soup Stock
Ingredients
Directions
Prepare and simmer
Wash the beef shank.
Boil the beef shank in 2 gallons of cold water.
Add 1 tablespoon of coarse sea salt.
Boil for 10 hours.
Strain and clarify
Strain the stock.
Let the stock cool.
Skim off the fat.
Carefully pour the stock into a soup kettle, avoiding the sediment.
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 shank
- Releases flavor and collagen, which turns into gelatin during long cooking to give body to the stock.
The step that matters
Carefully pour the stock into a soup kettle, avoiding the sediment.. Fine particles settle to the bottom as the stock cools. Stirring them up or pouring them through clouds the stock, so pouring slowly keeps it clear.
“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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