Here is the end result of the other day's 14-hour beef stock process.
All told, I got just over 1 gallon of stock: 9 ½ quarts of deep, rich brown beef stock.
I froze 2 quarts of stock in ice cube trays and put the cubes into labeled freezer bags so they'd be ready to go, and yesterday I reduced 1 quart of stock to about 1 ½ cups of a concentrated stock and froze those in ice cube trays as well.
I still have 6 ½ quarts in the fridge ready to be used, and I plan on putting at least 1 ¾ quarts of it to use today as I attempt Thomas Keller's French Onion soup. His book, Bouchon, is on my Christmas wish list, and just might be the gift I gift myself this year. :)
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