In article >, kh6444
@comcast.net says...
> Beef or veal stock should be simmered much longer than 2 hours before
> reducing, according to the Larousse Gast. and Escoffier, and most others. I
> simmer at least 6-8 hours.
> You get a lot more flavor/lb muscle-bone.
>
>
>

Cost aside, making your own beef stock is always much better than
anything you can buy. Unfortunately, the required ingredients are very
hard to find these days. Ask at your local supermarket or butcher for
veal neck bones and see what kind of blank stare you get in response! I
wonder what happens to all that stuff - maybe it's ground up into
dogfood.

--
Peter Aitken