Stock for Jelly, Soups, and Sauces of Ox-heel
Ingredients
Directions
Prepare
Clean the ox heel thoroughly.
Place the ox heel in a large pot and cover with water.
Add coarse sea salt to taste.
Simmer and strain
Bring to a boil, then reduce heat and simmer for several hours until the stock is rich and flavorful.
Strain the stock and use it for jelly, soups, or sauces.
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
- Ox heel
- Provides collagen and bone material that dissolves during long simmering, giving the stock body and a rich texture.
The step that matters
Simmering gently for several hours. A slow, gentle simmer extracts collagen and flavor from the bones gradually. A hard boil can make the stock cloudy and greasy, while too short a simmer leaves it thin and weak.
“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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