Beef stock requires an investment of both time and money, but it is well worth it when you are making beef bougignon, osso bucco or a hearty risotto.
Yields about 3 quarts rich stock.
MEAT GLAZE (or GLACE):
If you have limited freezer space or just want to have some glaze around for quick sauces, boil any stock down until it becomes sticky and coats the back of a spoon. To make 4 ounces of meat glaze requires 1 quart of stock. Boil rapidly at the beginning, but slow down toward the end to prevent burning.
Meat glaze is used to reinforce sauces or as a base for butter sauces. It can easily be reconstituted (1/2 cup glaze to 3-1/2 cups water) to make stock again. It freezes easily.