When you have a really good soup at a restaurant, chances are that it has a stock base very similar to this. It’s a completely different product than what you find in stores. The final product has a deep, rich color and flavor. It’s just impossible to replicate unless you take the time.
This is obviously not a spur of the moment-type recipe. You don’t just throw this together in an afternoon. It takes some planning and two full days to do it right, but the final product will rock your socks. Also, this recipe isn’t necessarily cheap. To make good stock requires a lot of beef bones, which aren’t as cheap as you might think. It’s worth it though, if you have the time.