Soup Stock
Ingredients
Directions
Prepare
Cut the shank of beef in several places and crack the bones.
Add salt and 1 gallon of cold water.
Simmer and skim
Boil quickly, skimming several times during the first half hour.
Boil gently until the liquid is reduced by half.
Strain and store
Strain, cool, and skim the stock.
This stock can be kept for days in cold weather.
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 shank
- Bones and connective tissue release gelatin and flavour into the water as it cooks.
- Cold water
- Slow heating from cold draws out flavour and gelatin, giving a clearer, fuller stock.
The step that matters
Skimming during the first half hour. Proteins and fat rise to the surface as the liquid first boils. Removing them early keeps the stock clear and stops it tasting greasy or cloudy.
“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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