Well, I got the stock made, and it tastes really good, but it sure doesn't look like the picture posted. Mine is fairly pale looking. I followed the recipe to a "t" but increased the roasting time to 45 min. Also, even after all the straining and clarifing, mine had gross-looking stuff in it. I was praying it wasn't the egg, although I didn't see how it could get through all that cheesecloth. When I heated it again and stirred it, it disappeared. I regfigerated it overnight so I could take off all the fat, and yet it still seems fatty. I'm not sure why you would want to discard the meat. I grew up poor and hungry, so I very rarely throw food away. I diced it up to yield four cups. One cup is now simmering in Beef and Barely Soup III from this site (best B and B soup EVER!). I froze 2-1/2 C. for beef hash, which I serve with eggs, homemade biscuits and salsa. Finally, I froze 2 small packs for quesadillas, made with beef, sauteed peppers, onions, and cheddar cheese with salsa, guacamole, and sour cream on the side.
Was this review helpful?
2 users found this review helpful
Well, I got the stock made, and it tastes really good, but it sure doesn't look like the...