Mr. Hawthorne and I were at Food Lion yesterday and I asked the butcher about beef bones. Yes, he could supply me with all I wanted. I ended up with 9 pounds of beef marrow bones at $1.49/pound. I thought that a bit steep, since what were they going to do with these bones anyway? There was barely any meat on them. But still, $13 for homemade beef stock is still a lot better than $13 for canned broth.
I salted and peppered and oiled a bit.
Here's everything after another 40 minutes or so. I put all the bones and veggies into a stock pot.
The fond goes into the bone/veggie stock pot. (Fond is the browned, caramelized meat bits that stick to your pan after cooking.)
I strained the stock into another stock pot and put the leftover veggies in with the bones to cook again tomorrow.And here's the result of Day 1 of beef stock. Particles, particles, particles. I'll take care of that tomorrow. These two stock pots go into the fridge downstairs. I'll deal with them tomorrow. Day 2. Here's the first stock. With a nice thick layer of congealed fat on top.
I pulled the fat off the top, tossed the fat, and stuck the stock back in the fridge. Then, I took the leftover bones and veggies, added water, and barely simmered for 4-5 hours, then strained the broth off .