Stock for Soup
Ingredients
Directions
Prepare
Wash the meat.
Place the meat in a large pot with cold water and salt.
Bring slowly to a boil and skim off any foam.
Simmer and strain
Let it simmer until the meat is tender and ready to fall apart, about 6 hours.
Strain the stock and set it aside to cool.
Clarify and store
Once cool, remove all fat and impurities.
Store in a cool place, but not freezing, until needed for soups.
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
- Its connective tissue breaks down into gelatin, giving the stock body and a silky mouthfeel.
- Round or shoulder steak
- Adds meaty beef flavor and, through its connective tissue, more body to the stock.
The step that matters
Bringing the pot slowly to a boil and skimming the foam. Heating gently lets proteins and impurities rise to the surface as foam, which can be skimmed off. Rapid boiling churns them into the liquid, leaving the stock cloudy and less clean in 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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