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#1
11-13-2006, 12:56 PM
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 Best bones for beef broth? For making beef broth at home, what would be the best cut of beef to produce a high yield and good flavor? I tend to make oxtail soup a lot, but it gets expensive.  |
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#2
11-13-2006, 01:13 PM
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| Beef knuckles, shanks, shoulders, etc. Anything that has a lot of cartilage will yield a nicely flavored stock with a lot of viscosity.
__________________ WWW.diablos-hockey.com "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP |
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#3
11-13-2006, 02:55 PM
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__________________ My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done. |
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