All that, for food poisoning?

I just made a beef stock which was simmered for fourteen hours.  I cut short the recipe which recommended 72 hours.  Only problem is, I just tasted some of the meat scraps as I was sieving out the bones, and within a few minutes I felt rather ill.  That’s gotta be a bad sign.  A very bad sign.  I have a nasty suspicion that letting it cool overnight and reboiling it in the morning is nowhere near as safe as Ms Online Cooking Show suggests.  Is there anything else it could be, I wonder?  Beef usually agrees with me just fine, but I haven’t made a long-simmer stock like this before.  Wish my guts good luck.