Sorry to be so late responding. I appreciate all of the advice. My e-mail has been acting up so I didnâÂÂt get any notifications and forgot to look here. I thought of cooking it outside just to keep the odor out of the house. Using the garage isnâÂÂt practical with our house design. It turned out not to be a problem inside. I think that I've cooked it a higher temp in the past - often a vigorous simmer instead of barely a simmer. Much better broth quality with the lower temp. Grainlady, the homemade boullion cubes looks great! IâÂÂll remember that for the future. Ajsmama, the bones are from the half cow that I purchased last summer. Since most people donâÂÂt want them, I suspect I can get more from the processor quite inexpensively. I love the effect of the parboiling. I put the bones in a stockpot, then covered with cold water. My stove brings this to a boil in a few minutes. After a vigorous 3 minute boil, all kinds of crud surfaced. I rinsed the bones, then roasted them, and made the stock as usual. There was almost nothing to skim during the stock making and the stock tastes wonderful. I probably didnâÂÂt cool the stock as quickly as I should have, but it was all down to room temperature within 30 minutes from removing it from the stove, and straight into the fridge. I wish IâÂÂd thought to use the blue frozen packs as we have a ton of them. I sadly ended up losing half of my bones before I started, so made this on top of the stove. Fortunately itâÂÂs easy to maintain a bare simmer on that stove. I found that the pan from my 24 quart roaster fits perfectly in my prep sink. We filled the sink with ice and water so that it came up around the sides of the pan; then strained the stock into the pan & stirred to cool. Since my stock was very concentrated, I also added ice directly to the stock, about 2 trayâÂÂs worth. This was a mistake, as I did lose the visible gelatin. It still tastes good, but I certainly won't dilute if at all when drinking.

Here is how I do it and I am always extremely pleased with the results. I don't always go as far as the demi glace but I do make the brown sauce which is wonderful added to any dish wanting a rich beef flavour, soups, stroganoff, bourguionne, gravy, hunter style sauces, mushroom sauce...we love it. Beef Stock/Brown Sauce/Demi Glace For Stock 5 Or 6 Pounds Of Beef Bones, Veal Bones , Maybe More I buy short ribs when they are marked down. You want bones with some meat on them 2Celery Stalks , Chopped 1 Onion, Chopped 2 Carrots, Chopped For Brown Sauce 3 carrots chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs, Thyme, Bay Leaf, Parsley For Demi Glace 2 Tbl Maderia beef stock equal To The Brown Sauce For the Beef Broth Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degrees for 30 minutes, turn and cook 30 minutes more or until lovely and caramelized. Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat. For the Brown Sauce ( Sauce Espagnole)- one of the four Mother Sauces Saute mirepoix ( chopped onions, carrots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night. Skim off fat. Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays. Summary of liquid amounts 18 cups water for broth 12 cups broth for Brown Sauce 6 cups broth , plus 6 cups of brown sauce for Demi Glace

You can do most of a tenderloin and mushrooms with garlic mashed potatoes in advance. I've served it to 10. It'll certainly keep the vampires away, and you should have a cardiologist or two on call! Beef Tenderloin/Chateaubriand Tenderloin (for 4) or two (for 8 or 10 guests), depending on how many guests you're serving Mushrooms Butter Cream Garlic Salt and pepper Mince several cloves garlic, mix into soft butter, set aside. Heat oven to 450*. Put a thin film of olive oil in an oven-safe pan and make it very hot. Salt and pepper the roast liberally; sear the tenderloin on all sides in the hot pan, put in hot oven for 13-15 minutes (depending on size) for rare. Let roast rest 5 minutes before carving. While meat is roasting (or in advance, if you prefer) heat butter in saute pan, saute mushrooms; add salt. When cooked, add 1/2 Cup cream in two steps, heating and stirring while cream cooks and thickens. As you turn off the heat, add minced garlic and stir. (At this point mushrooms can sit in the pan until you reheat them just before serving). Serve over slices of beef. Garlic Mashed Potatoes For 4 5 or 6 Russet potatoes, peeled and cut 1 Cup Cream 1/2 stick Butter 4 or 5 cloves Garlic, minced With the lid on the pan, cook the potatoes in the cream, 1/4 stick butter and garlic until potatoes are fork tender. Mash with fork or mixer until desired consistency. Add more cream if necessary, taste for salt. Tuck the rest of the butter into the potatoes just before serving.

I always process the ham bone first because there is enough flavor in that bone to make more than one pot. Just fill a big covered pot with water and simmer till the meat is falling off. Hours.... Then you have a whole pot of broth. Remove the bone/meat, cool ...even over night to remove the fat...I take the bone and remove all the meat...and take it apart where all I have left is the good meat..no fat...no gristle etc....Then I use it to make soup. Sometimes I will have enough for two or three pots of soup. I use one and freeze or can the others. Bean, potato is my favorite or peas...but use you imagination...even noodles and whatever suits your fancy.