Beef stock from Cook Like a Pro: Recipes and Tips for Home Cooks (page 260) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 20, 2022

    Unable to find neck bones, I used extra marrow bones. The stock simmered partly covered, unattended, and apparently the heat was too high (although it didn't look like it), as I just got 2.5 quarts of stock. As I also didn't skim the fat during cooking, there was another pint of that, which was very easy to remove after chilling. The flavor was super beefy, slightly salty due to overreducing, but I'll just dilute it upon use. Although very good, I'm unlikely to make this again unless I can find a better price on bones and short ribs.

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