This was my first time at this 12 hour stock reduction.
Made from beef bones "knuckles" found at my local butcher.
These were first roasted.... along with carrot, celery, onion, shallot, fennel and a few mushrooms.
The roasting pan was de-glazed with a bit of sherry, then everything put into a large 8 qt stock pot, (w/some herbs), and skimmed and simmered until 1/10 remained....12 hours later.
I strained it into a small saucepan and shoved it into the freezer.
An hour or so later, I cut the frozen mass into pie shapes, put them in individual ziplock bags, and I'm keeping them in the freezer until needed.
Out of curiosity, I left a teaspoon in the saucepan, added twice as much sherry, some s&p, and a small pad of butter..........simmering until thickened.
Then I tasted it......
It was worth every fucking minute.