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Rich Stock

A beef stock made with shin or neck, water, egg whites, shells, and optional sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rich Stock

Ingredients

Directions

Simmer the stock

  1. Place the beef in a large pot and cover with water.

  2. Bring to a boil, then reduce heat and simmer for at least one hour.

Clarify and strain

  1. Whisk the egg whites and shells in a separate bowl until frothy.

  2. Add the egg mixture to the stock just before it reaches boiling point.

  3. Remove from heat and let sit uncovered for 20 minutes.

  4. Strain the stock through a fine sieve, adding sugar before the second straining if desired.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Beef + sugartop 37% of all pairs
    Smell alikelow
    Cooked together5,435 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Connective tissue breaks down during simmering, giving the stock body and a rich, savoury flavour.
Egg whites
As they cook, they trap fine particles and float them out, clearing the stock.

The step that matters

Adding the egg mixture just before boiling. Egg whites set as they heat and gather cloudy particles into a raft that can be strained off. If the stock boils hard after the eggs go in, the raft breaks apart and the stock stays 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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