Stock for Jelly, Soups, and Sauces of Ox-heel
Ingredients
Directions
Make the stock
Place the ox-heel in a large pot.
Cover with water and bring to a boil.
Simmer for several hours until the stock is rich and flavorful.
Finish and use
Strain the stock and discard the solids.
Use the stock 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
- Releases collagen and flavor into the water during long simmering, giving the stock body.
“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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