Stock Bros, any tips on making Beef Stock? Pic related. Roasted

>>8483714
You apparently already know what you're doing. You'll heat to a low simmer, skim, and let go for at least 4 hours. Longer is better. Pressure cooker can reduce time but with comenserate loss in gelatinous.

>>8483759
this. if you want clear stock then simmer no more than 180 degrees F.

I'm considering doing a round 2 tomorrow after the fat has congealed at the top in the fridge. Then I was going to add a Chuck or Eye of Round roast to it for maybe another 6 hour simmer. Then I'll be done. Thoughts?

>>8483792
>Then I was going to add a Chuck or Eye of Round roast
Wait, are you intending to make stock or a double consomme? I think you're beginning to lose the plot.

>>8483897
I just want something that tastes incredible for French Onion Soup