I didn't see any question particularly addressing this so I thought I'd ask.
Today I've attempted my first stock. It is still cooking, using:
- Beef marrow bones
- Ox tails
- Leek and onions
- Some herbs
Marrow bones to ox tails to veg is something like 10:3:1
Since I started cooking it, I read a bit about stock. Some people seem to think using marrow bones will give it a kind of nasty, "innardy" taste. Before reading up a bit I kind of thought that bones were bones.
Would I have done better if I'd used some marbled meat instead of the marrow bones? My local grocery store only sell marrow bones, so I can't really get other bones...