Tiger Lily > wrote:
: Susan, I need to get out of that thread that is endless now, ergo the
: topic change.

: I've always 'browned' the beef bones in a large pot to make the broth in.

: The idea of roasting the beef bones intrigues me. Would you kindly
: bring me up to speed?

: ta!

: kate

Not Susan, but I often roast the meat bones before making broth or soup.
I will do the same with chicken bones or wings, which I often use for
soup. I just put them into a large pan ad into a quite hot oven(420-450F
and let them roast until they begin to brown up, then demp them and all
the juice adn fat into the pot , as it is hard to remove the fat at tis
time. that comes later. Then just procede with our usual recipa.

Wendy