Restorative Jelly
Ingredients
Directions
The book says “a very slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Combine the beef, ox foot, water, and salt in a stone jar.
Cover the jar tightly.
Cook
Place it in a saucepan of boiling water.
Simmer gently for 7 hours.
Alternatively, place the jar in a very slow oven at 300°F (150°C).
Strain and set
Strain the mixture.
Skim off any fat.
Let it cool.
Once cooled, it will set into a jelly.
Optionally, warm it to serve as soup.
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
- Shin of beef
- Breaks down into gelatin and rich meaty flavor during long, gentle cooking.
- Ox foot
- Adds collagen-rich connective tissue that sets the broth into a firm jelly when cooled.
- Cold water
- Serves as the cooking liquid that extracts gelatin and flavor from the meat and bones.
The step that matters
Keep the heat gentle and the jar covered. A gentle simmer or very low oven heat extracts gelatin slowly without boiling off liquid or toughening the proteins. A tight cover keeps moisture in so the broth stays concentrated enough to set.
“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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