{"id":35,"date":"2008-02-11T10:56:45","date_gmt":"2008-02-11T17:56:45","guid":{"rendered":"http:\/\/cookwithlars.com\/2008\/02\/11\/beef-stock\/"},"modified":"2018-01-17T15:43:09","modified_gmt":"2018-01-17T22:43:09","slug":"beef-stock","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/beef-stock\/","title":{"rendered":"Beef Stock"},"content":{"rendered":"

A Little Personal History:<\/span><\/h2>\n

A staple I keep in frozen glass jars till needed. The list is too long how many times my dishes call for beef stock or broth.<\/span><\/span><\/p>\n

Description:<\/span><\/h2>\n

It is essential that every cook know how to make a good stock or broth. It takes a lot of time, so plan ahead. Personally, I have yet to find a canned beef stock or broth that is acceptable. This recipe is basic and can be used for any recipe. If I know I am going to use it for a particular recipe, I might add other herbs or spices as indicated. The stock may be reduced as much as you like. See the notes below.<\/span><\/span><\/p>\n

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Category:<\/span><\/span><\/p>\n<\/th>\n

stock<\/span> <\/span><\/td>\n<\/tr>\n
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Servings:<\/span><\/span><\/p>\n<\/th>\n

\u00a01 gallon<\/td>\n<\/tr>\n
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Time:<\/span><\/span><\/p>\n<\/th>\n

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Preparation Time: 20 minutes<\/div>\n
Cooking Time:<\/div>\n<\/td>\n<\/tr>\n
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Equipment:<\/span><\/span><\/p>\n<\/th>\n

\u00a0Cutting board and knifes, Roasting Pan, large cooking pot<\/td>\n<\/tr>\n
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Difficulty:<\/span><\/span><\/p>\n<\/th>\n

\u00a0Easy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Ingredients:<\/span><\/h2>\n