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How long is TOO long to slow cook beef stock and does it matter

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How long is TOO long to slow cook beef stock and does it matter if the bones are still frozen when they go in or should they be brought to room temperature first?

I was planning on putting it in now at 19:45 and just leaving it for 24 hours when I get back home from work tomorrow. Thoughts?
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>>8454048

Why wouldn't you roast the bones first? Too long is when the bones break down into mush. You shouldn't leave it unattended like that because the water might completely boil out. Make sure to keep it at a low heat so everything sits still. If your heat is too high and the shit is moving around, your broth will be cloudy. Also, add onion skins for a nice golden colour.
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>how long is too long
3 years
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>>8454048
roast everything at 500 until golden brown beforehand and deglaze the pan into the starter, then you basically can't overboil it unless you want to eat anything you start with. you'll want to strain out the meat and veg as they'll be flavorless after 5 hours or so (cut your veg bigger next time)
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>>8454081
Could I roast them in my cast iron and deglaze with marsala or sherry?
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You add your veg at the last 1 to 2 hours.
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Also, I've got my carrots, celery, onion, and garlic in water in the fridge with two Bay leaves and a little kosher salt. Good or bad idea?
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>>8454091
yeah, sounds good to me

>>8454137
if you plan on eating those, add them an hour or less before you serve it. i usually add dry spices, peppercorns, etc early and anything else late
Thread posts: 8
Thread images: 1


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