Rich Beef Broth
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Appears in Cook's Illustrated January/February 2004
Most recipes skimp on the beef, but we found that a full 6 pounds of shanks is required to make 2 quarts of rich-tasting stock.
WHY THIS RECIPE WORKS
We made stock with six different cuts of beef, including chuck, shank, round, arm blade, oxtails, and short ribs. We added marrowbones to the boneless cuts to establish an equal meat-to-bone ratio in each pot and simmered the bone-in cuts a...
