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Basic Beef Stock
March 15, 2012

A keeper. I picked up beef shank bones and beef neck bones from my local butcher (very inexpensive). The neckbones had meat on them whereas the shanks were mostly just bone. Roasting at a lower temp for several hours is just what I did. Not wanting the onion and carrots to blacken, i removed those after the first hour of roasting and saved in the fridge until time to simmer. I shopped specifically for preparing this recipe, and glad I planned ahead. The end result was magnificant.. a well-rounded robust stock with the perfect flavor. This recipe yielded the full 8 cups (2 quarts). Next time I will double this recipe (using a 12quart stock pot) to yield a gallon. Gotta make sure you leave it covered while it simmers, otherwise all your good stock will evaporate. [To those who low-rate this and other recipes after having altered the recipe, remove your rating as it isn't fair to the submitter].

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