Well…yes.
I’m quite pleased that I’ve now hit at least three batches in a row that have gelled properly. That’s pretty much all I wanted to say. I’ve got the proportion of water to bones down pretty well. Next up, work on the taste.
Mind you, this tastes very good already. Further, has it can be used as a base for other dishes, I don’t want to impart too specific a flavor profile to it, other than beef that is.
But I am still have a lovely sixteen ounce serving each morning as I recover from my recent COVID-19 illness, so making it a little more flavorful wouldn’t be out of the question. I do add some salt when I reheat it right now, as well as a pat or two of butter. Today, being out of my usual butter, I’m using a little goat butter!
All the best!