What cuts of beef are best for making homemade beef broth? I know I need to use roasted bones, but what cuts would give me the best flavor? I'm not too concerned about texture because I add unflavored gelatin before canning it.
I use a lot of beef stock in my cooking, but I rarely cook beef. I would perfer homemade to store bought.
First off, you don't bring it to a boil. That makes it cloudy and muddy tasting.
Second, I'm only using a few bones and more meat. I value flavor over texture, you can add texture with gelatin.
I'm thinking that muscle groups that get worked more will have a beefier flavor; shank, round, brisket, chuck. You don't really want fatty cuts, too much fat can ruin the flavor if a broth. But you can reduce the fat by browning and draining the meat first.
Whatever you use, brown them in the oven first.
I just but the cheapest beef bones the meat section has. It's stock, it's better than the bought stuff by virtue of not being 95% salt and preservatives.
bone in plate works well, as does the knuckles. The knuckles will give you the gelatin that you mentioned you add anyway. Bones off a prime rib will work as well, if you had prime rib for dinner the night before!
>There's no reason to be a cunt when asking for advice.
Nice try, but I'm not acting like a cunt.
>Why don't you apply yourself and google your question.
I already did.
I'm thinking that muscle groups that get worked more will have a beefier flavor; shank, round, brisket, chuck.
>I'm guessing you're here to be condescending.
You guessed wrong.