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is it possible to make flavorful beef broth as a base for Pho/Soup etc without bones?

I'm not minding the body/gelatinous or not, just the flavor.

on our market here the butchers sell meat scrap gained from bones i'm planning to use that for economic reasons

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To have the most flavor, you will need to roast/brown the meat scraps.

Let them get a nice brown color.

you could add aromatic vegetables (onion, carrots, celery) as well to the roasting pan.

  • I will testify that roast scraps make fine broth. – Willk Feb 9 at 21:53
  • thanks a lot for the answer and tips. highly appreciated – crescent_lunar Feb 10 at 3:32

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