I made this stock yesterday and was expecting to get a rich beefy result.I chose this recipe due to it's high rating, however, I neglected to read through all the reviews first. I am so sorry I didn't. What I ended up with was a flat vegetable broth. I followed the recipe to the letter, even buying the bones (plus an extra meaty shank) from a local butcher shop (and paid dearly for them). I went to the grocery store today and bought another 5 pounds of soup bones. After roasting, they are now in the pot along with my "vegetable broth" from last night. I will probably try this again, but will be sure to follow the advice of many reviewers;roasting the bones at a lower temp for several hours and will also try using the neck bones as well. It could be that what we know as soup bones no longer hold the flavor they once did. I don't know if the way the animals are raised today has anything to do with it. I know it can change the taste of meat, flavor of milk, etc. I hope that my final result will yield a strong enough beef flavor. If not, this will be one very expensive vegetable broth.
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I made this stock yesterday and was expecting to get a rich beefy result.I chose this recipe...