Comments on: Homemade Beef Stock

By: Chili

Chili — Sat, 09 Jan 2010 15:57:55 +0000

Very True

By: Chili

Chili — Sat, 09 Jan 2010 15:57:23 +0000

Thank you very much!

By: Chris De La Rosa

Chris De La Rosa — Mon, 28 Dec 2009 16:52:51 +0000

I follow pretty much the same ingredients for turkey stock. Except for the tomato paste and cloves. Will try your method for the beef stock when get some oxtail.
Chris De La Rosa´s last blog ..A simple recipe for fry aloo (potato).

By: ashutoshlovey

ashutoshlovey — Thu, 24 Dec 2009 14:58:48 +0000

Thanks dude.
This information helps me a lot.I like your spirit.
thanks again.

By: Mojito Recipe

Mojito Recipe — Tue, 22 Dec 2009 16:32:39 +0000

Great advice! Once football season ends I will have some lazy Sundays available.

By: Rufus Jones

Rufus Jones — Thu, 17 Dec 2009 18:43:29 +0000

There are two good reasons to use a bouquet garni– as opposed to tossing the herbs directly into the pot– and neither apply here:

1. You need to remove the herbs during the cooking (because leaving them in would overseason the dish).

2. You don’t want to serve the herbs with the dish, and you will not be straining it before serving.

Since you’re straining the stock through a fine mesh, no reason to bother with cheesecloth and twine.

By: Lea Ann

Lea Ann — Mon, 14 Dec 2009 17:09:24 +0000

Always make my own beef stock, but I must say I like your recipe better than the one I have. GREAT photo.
Lea Ann´s last blog ..Orange Day, Chapter 2

By: Sook

Sook — Mon, 14 Dec 2009 09:29:13 +0000

I’m sure homemade stocks taste way better and probably a lot healthier! Thanks for the tips!
Sook´s last blog ..Christmas Treats for you! Let’s start out with some Fudge…