Just started making my own chicken stock and am ready to try beef stock next. I've read the following (and their comments) as well as a few others:
1. Roast all the bones? Half roasted, half not?
3. Add brown sugar to tomato paste rub during roasting?
4. What quality does adding meat lend? And is there a recommended cut to use or avoid?
5. Any other insight/advice?
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