Beef Broth reduction
Leo wrote:
> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
> steaks at my supermarket and cut out the bones and fat before cooking and
> chuck the bones, any excess meat and fat into the freezer.
> I took out the scraps, defrosted them in the microwave and roasted them at
> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
> this minus the onion.
> <https://postimg.cc/0bVYcXQX>
>
> Then I simmered and reduced the concoction for seven hours and ended up with
> this.
> <https://postimg.cc/1n1wfLCX>
>
> I´m planning on making beef stew using one of the containers and freezing
> the other. I wonder what it will taste like? I hope that it´s better than
> "Better Than Bouillon", but I like BtB for stew, so we´ll see. The stew
> will definitely need salt, because the reduction has little.
I like it...
--
Best
Greg
|