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Basic Beef Stock
September 28, 2011

I also did like Linda Mclean (and others) roasting at 300 or 4 hours turning occasionally. During last hour I tossed in a small head of garlic as well. I didn't have parsnip and didn't use the potato. Used dried parsley as its all I had. I did have fresh rosemary which I added 2 large sprigs of. (I'm a rosemary fan). I didn't drain off the fat because after 1st straining I chill stock in frige, then remove solidified fat on top. I keep and freeze the fat to use in making refried beans, savory pie doughs, homemade noodles, etc., vs commercial lard which has hydrogenated fats, yuk & I hate to waste anything that can b repurposed. As for the rest of directions, spot on. I dig making my own stocks which I freeze in portions for many applications. I use beef neck bones (very meaty) I get for $1.49 lb. The soup bones I see are just that - nothing but bones. I tried those before and didn't get great results. Oxtail would work too but it costs more. Thanks for the post for honest to goodness 'stock'.

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