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Slow and Easy Beef Stock
January 27, 2015

This recipe is indeed easy, but it is time consuming! If you want to do this on a weekend, start on Friday night, after dinner. I had to interrupt the cooking time because I didn't start until Saturday morning. It didn't hurt a thing, in fact it probably helped me manage it, because refrigerating it after removing bones and straining allowed the fat to congeal, for easy removal. Also, bonus: my strainer did not get the finer particles out, which I discovered after refrigeration. They settled to the bottom, and I was able to remove before the final reduction. Beautiful, healthy beef stock with a surprisingly good color. I think next time I will roast the bones prior to simmering, for an even deeper color and flavor. Thanks for your clear instructions!

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