Quick Beef Broth
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Appears in Cook's Illustrated January/February 2016
Restaurant chefs adhere to time-consuming, involved routines for making beef stock. Our method requires fewer ingredients, less work, and less time than the classic method.
WHY THIS RECIPE WORKS
Restaurant chefs adhere to time-consuming, involved routines for making beef stock. Bones and meat are oven-roasted, water is added, and the stock simmers for hours, uncovered, while the chef skims off the impurities. Finally, the stock is ...
