‘tiz winter and an old man’s fancy turns to…
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Beef stock! This will be largest batch I’ve ever made.
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Never made beef stock, just lots of yummy chicken stock.
What beef is that? It looks like there is real meat there. Does that get eaten separately in some form of stew, or is it too bony?
It’s bones from 3 rib roasts. I cut more meat off after I took the picture. Sam was very happy - some pieces weren’t really large enough to save.
Here are the bones after roasting them with tomato paste:
I’ll make the stock tomorrow as it takes some 12 hours of simmering and I don’t want to stay up that late.
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I need to get a bigger pot.
