skilletlicker
Head Chef
I started a beef stock last night using about eight pounds of beef shanks, split and cut into two inch pieces, and about four pounds of split beef feet. This is my first time using the feet. After slowly simmering for about 14 hours I was amazed to find quite a lot of gelatinous material still attached. I am tempted to start another batch using the same bones and then combining and reducing the two batches. I've seen this subject discussed before, and I think there is a French word for the process that roughly translates to reboil the bones. I can't remember the word and googling reboil bones doesn't help. Any experience with this out there?