Beef Stock
Ingredients
Directions
Make the stock
Combine beef and water in a pot.
Bring to a boil and simmer until the water is reduced by half.
Strain and store
Strain the stock carefully.
Store the stock for flavoring soups when you don't have time to boil meat.
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
- Beef
- Supplies the meat, collagen and flavor that dissolve into the liquid during simmering.
The step that matters
Simmer until reduced by half. Keep the liquid at a gentle simmer rather than a hard boil. A hard boil agitates fat and small particles into the liquid, making the stock cloudy and greasy.
“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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