[tracker1]

That's cool.. honestly, when I've made beef broth myself, it never really tastes that good. But I will do a filter through a fine mesh chinoise, and take the fat out as it settles to cook with. I do try to keep about half my meat/egg intake "clean" (pasture raised, etc) but it can be cost prohibitive sometimes.

[twawaaay]

I can make good tasting beef broth but I usually don't even bother.

I make a huge, 15L pot of broth. I use various pieces of meat, especially ones that have a lot of collagen. If I think I have too little cartilage I will add achilles tendons which are pretty much pure collagen. I brown everything them either on a pan or in the oven and I simmer it for at least 12h until all meat disintegrates and all collagen and fats dissolve. I then remove and discard meat and bones and small particles by filtering it through fine mesh strainer, I remove (and store) the tallow. And then I reduce everything about four-five times to get the meatiest substance on Earth. Cool it down, it should completely congeal in room temperature. I cut it into cubes, throw it into plastic bags and into the freezer. Then whenever I want to make soup or a sauce or risotto or whatever else, I just take some cubes from the freezer and drop directly into the pan or pot.

I also make and freeze other useful things. For example, I always keep a supply of bolognese sauce which I make 9L at a time and then lasts me for a year.

[tracker1]

Yeah, my SO has been volunteering with a charity that does a feed the homeless thing on Saturdays, so have a lot of staple items around... Though making from scratch takes effort, it does cost a lot less at anything resembling scale, even for a few hundred portions once a week. Basically she spends 2-3 days a week just on food prep. I help when/where I can.