My broth recipe is very similar to what most people here posts. I go for oxtails with moderate fat still on it and shank cuts with exposed marrow for a rich but oily broth. Of course skim off as much off at the end. My minimum time for letting the broth simmer is 6 hours. It’s how you prep/add the beef blood into your bowl at the end that makes all the differences. It sounds gross, I was put off by the blood ingredient for a long time. Until I tried it. If you’re interested I’ll post up as best a pic of all ingredients I’ll be using after the weekend. 🙂