Beef Soup
Ingredients
Directions
Prepare
Cut all the lean meat off the shank.
In a kettle, heat a little beef suet until browned.
Add the bones and cover with water.
Cook and finish
Cover the kettle tightly and cook slowly until the meat falls off the bones.
Strain the soup through a colander.
Let it sit overnight to allow the fat to rise and solidify.
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
- Lean beef from the shank
- Provides the meat and flavor that give the soup its body.
- Beef suet
- Browns in the kettle to add rich, savory fat to the soup.
The step that matters
Cover the kettle tightly and cook slowly. Slow, covered cooking keeps the liquid from evaporating too fast and lets collagen in the shank break down gradually, so the meat becomes tender and the broth becomes rich without boiling away.
“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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