Made some of this yesterday.
It was kind of a spontaneous decision.
I had the soup bones from my last order of beef.
(Or should I say gift of beef from my parents for Christmas...can I say....AWESOME GIFT!)
I used these directions, with just some minor alterations.
It also left me with about a pound and a half of awesome tender juicy shredded beef.
I wanted to eat it off the bone.
I did just a little.
Now the stock sits in my fridge to get the fat off before I put it in the freezer.
B.T.W., I read a great tip on how to save freezer space with stock. It was in the River Cottage Family Cookbook. It said you can let it simmer a really long time (like 6 hours isn't a long time already :) and get it really concentrated. Freeze it that way and then just dilute it with water when you get it out of the freezer to use. I didn't do that...didn't have the time to let it simmer that long. But I thought it was a good tip, nonetheless.