I changed one thing: I used 5 cups of stock—4 beef, 1 chicken—and I simmered at med-low heat to reduce the liquid within the two hours allotted.
Next time, I'll do two things differently: (1) I'll cut the beef stock with an even greater ratio of chicken stock to background the unfortunate bouillon-cube flavor that I can't not notice in even the higher quality store-bought beef stocks;* and (2) I'll use 6 cups of stock, but I'll leave 3.5 hours for simmering to allow for a low-heat braising, and thus even more tender beef.
Still, I very much like this recipe.
* One of these days, I start making my own stocks.
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I changed one thing: I used 5 cups of stock—4 beef, 1 chicken—and I simmered at med-low heat...