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 until the stock is rich and flavorful.
You can reuse the cow heel to make additional stock.
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 bone material that gelatinizes into a rich, body-giving stock as it simmers.
- Water
- Acts as the cooking liquid that extracts flavor and gelatin from the cow heel.
The step that matters
Simmering gently. Keeping the liquid at a gentle simmer instead of a hard boil extracts gelatin and flavor steadily while keeping the stock clear rather than cloudy and greasy.
“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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