Date:   1/21/2007 6:43:26 PM ( 17 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=816712

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Yes the vinegar smell should go away. Did you let it stand to leech minerals before bring heat to it? Although I used a little less of the vinegar than she calls for, matter of fact, just now noticed that. I make the chicken stock more frequently and that does use a lesser amount.

I had recently found some beef shanks at Whole Foods. Sauted onions in EVOO, browned the meat on top of onions (I was actually going to make stock, but smelt so good decided on dinner instead), deglazed with a little red wine, added prior beef stock from freezer little more water to cover and carrots. Little mashed potatoes and kale salad and dinner! Then drained most of the broth from that and recycled the bones and leftover meat with vinegar and a little more carrots/celery and it came out great the second time as well! Those beef shanks really had a lot of marrow in them, more that the ones I've gotten before, which really makes a difference.

Hope you enjoy, they really are wonderful to have around in the freezer, if I don't use it all up before it gets to the freezer that is! I enjoy a cup of just the stock by itself.
 

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