32t
Active Member
I read about this and for some reason I just had to try to make some.
Ingredients.
3.7 lbs of beef shank
Enough water to cover it in the slow cooker.
I almost didn't add anything else but I like black pepper and had 1 to 2 tsp left in a bag so I tossed it in. Now I have an excuse to open the new bag the next time the grinder runs low!
I started it at 18:10 tonight and I leave for work around 06:00 tomorrow. I have it set at 2 for our cooker that my wife recommended. After it cools she will deal with it to skim the fat and remove the solids in the middle of the day. Then we will start evaporating it sometime in the afternoon and hopefully it will get to the finish and critical stage sometime during the day on Saturday.
That's the plan. Now lets see how it works...
Starting out.
Ingredients.
3.7 lbs of beef shank
Enough water to cover it in the slow cooker.
I almost didn't add anything else but I like black pepper and had 1 to 2 tsp left in a bag so I tossed it in. Now I have an excuse to open the new bag the next time the grinder runs low!
I started it at 18:10 tonight and I leave for work around 06:00 tomorrow. I have it set at 2 for our cooker that my wife recommended. After it cools she will deal with it to skim the fat and remove the solids in the middle of the day. Then we will start evaporating it sometime in the afternoon and hopefully it will get to the finish and critical stage sometime during the day on Saturday.
That's the plan. Now lets see how it works...
Starting out.