Bone broth alias Beef stock part 2

Bone broth alias Beef stock part 2

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Next day

 Strainer is ready

Strainer is ready

Strainer is ready over a medium sized pot.

 Avoid splatter by removing bigger bones first (tong's are my best friend)

Avoid splatter by removing bigger bones first (tong's are my best friend)

Avoid splatter by removing bigger bones first (tong's are my best friend)

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 Strained stock that needs to settle so that fat travels to the top

Strained stock that needs to settle so that fat travels to the top

Strained stock that needs to settle so that fat travels to the top. Place in fridge.

 After refirgerated, the fat solidifies making it easy to scoop off. You can intensify the falvour of the stock my reducing it further over medium heat by boiling it for 15 minutes until reduced by half.

After refirgerated, the fat solidifies making it easy to scoop off. You can intensify the falvour of the stock my reducing it further over medium heat by boiling it for 15 minutes until reduced by half.

After refrigerated, the fat will solidify making it easy to scoop off. You can intensify the flavour of the stock by reducing it further over medium heat by  half.

Best kept kitchen secret: the mandoline

Best kept kitchen secret: the mandoline

Boiled egg for easy breakfast

Boiled egg for easy breakfast