A good commercial beef broth hard to come by.(Food)(Lean & lovin' it)

Byline: Don Mauer Until recently if a beef recipe called for beef broth, I'd always use chicken broth. That may seem strange to you, but to me it made perfect sense. Here's why. Eight years ago I read an article in Cook's Illustrated magazine about a panel of judges (a mix of Cook's Illustrated staff and outside chefs) who rated canned beef broths and bouillon, as well as homemade broth.

The editors recommended only one version, their own from-scratch recipe that called for 6 pounds of beef and at $9 to $12 yielded just two quarts. The magazine hesitantly recommended one ...

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