Traditional bone broth can be made from beef marrow. This is quite enough to obtain a thick rich broth. Oxtails can be used to squeeze out the broth and diversify its taste. This convenience food gives the broth more fat and gelatin. At the exit, in addition to bone broth, you can get fat and meat from oxtail. This fat can be used for frying, and the meat can be used to supplement the broth. In the latter version, the congealed bone broth will look like a traditional jellied meat.
Traditional bone broth can be made from beef marrow. This is quite enough to obtain a thick rich broth. Oxtails can be used to squeeze out the broth and diversify its taste. This convenience food gives the broth more fat and gelatin. At the exit, in addition to bone broth, you can get fat and meat from oxtail. This fat can be used for frying, and the meat can be used to supplement the broth. In the latter version, the congealed bone broth will look like a traditional jellied meat.
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