Stock for Soup
Ingredients
Directions
Prepare
Wash the meat and place it in a large pot with the cold water and salt.
Bring the mixture slowly to a boil, then skim off any foam.
Simmer
Let it simmer for about six hours until the meat is tender and falling apart.
Strain and clarify
Strain the stock and set it aside to cool.
Once cool, remove all fat and impurities.
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
- Its connective tissue breaks down into gelatin, giving the stock body and a silky mouthfeel.
- Beef round or shoulder steak
- Releases meat flavor into the liquid and contributes tender meat during the long simmer.
The step that matters
Skimming the foam as the pot heats. Heating slowly and skimming the foam that rises removes coagulated proteins and impurities that would otherwise cloud the stock and taint its flavor.
“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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