I have made myself another batch of home made beef stock. I got 2 quarts from about 9 pounds of soup bones. It is sitting in the refrigerator. A nice brick of beef flavored gelatin.
It occurs to me that after spending $10 and a lot of time to make it, I just can't use it on an everyday dish. What do I use it on? It wouldn't be worth making gravy with it. The obvious is a nice pan sauce with prime tenderloin. Every once in a while, I do have that but not very often. There is just something wrong about spending $25 per pound on tenderloin.
I suspect I am not alone with this conundrum. Nobody has the time to make as much beef stock as they would use on a daily basis. So what criteria do you use to determine whether you use the good stuff or the boxed stuff?