24 hour stock

Discussion in 'Food & Cooking' started by jerilyn, Feb 11, 2012.

  1. jerilyn

    jerilyn

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    I went through all the trouble of getting knuckle bones and foot bones to make my beef stock. I have done everything form roasting the bones and veg to browning the meat before I added it--- I deglazed all the pans used--- my question is--- should I simmer it for the 24 hours that half my books say or...... would 11 hours be just fine ?
     
    Last edited: Feb 11, 2012
  2. maryb

    maryb

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    Longer is better but 11 hours would be okay. Longer you go the more flavor you extract from the bones.
     
  3. jerilyn

    jerilyn

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    Thanks maryb--- I am really going to try to do 24hrs---I'll set my alarm through the night just to make sure the liquid does not get to low !
     
  4. fts93

    fts93

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    You can also put it boil in the morning, when u come to the work and shut it down when u leave, then u can continue boiling that few hours. It is easier check your liquid there then! :)
     
  5. maryb

    maryb

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    Cover tightly and put it in the oven at 250 overnight.
     
  6. chefedb

    chefedb

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    Try not to boil it. Simmer it overnight.