Cow Heel Stock
Ingredients
Directions
Place the cow heel in a large pot with 2 quarts of water.
Bring to a boil, then reduce heat and simmer for several hours until the stock is rich.
Strain the stock and use it for soups or other dishes.
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 and gelatin that give the stock body and a rich mouthfeel as it simmers.
- Water
- Acts as the solvent that extracts flavour and gelatin from the cow heel during simmering.
The step that matters
Simmer gently for several hours. A gentle simmer slowly draws collagen out of the bone and connective tissue, converting it to gelatin for a rich stock. A hard rolling boil can make the stock cloudy and greasy, so keep the heat low once it has come to a boil.
“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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