Cow Heel Stock
Ingredients
Directions
Make the stock
Place the cow heel in a large pot with 2 quarts of water.
Bring to a boil and then simmer until the stock is rich and flavorful.
Notes
Do not use boiled cow heels, as they do not produce as rich a stock.
You can reuse the cow heel for additional stock if desired.
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
- Cow heel
- Provides collagen that breaks down into gelatin, giving the stock body and a rich mouthfeel.
The step that matters
Simmer gently after bringing to a boil. Gentle simmering draws collagen and flavor out of the heel slowly while keeping the stock clear. A hard, rolling boil churns fat and fine particles into the liquid, making it 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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