What bones are the best to make a nutritious and good tasting beef bone stock? I know some who only use bones and some who use a mixture of bones and meaty bones or meat.
I found a great local butcher shop that sells only grass fed and grass finished beef. They have a lot of choices and it's quite confusing as i'm new to this bone stock making. They have soup bones (which are literally just bones with no meat on it), bone marrow, oxtail and so on. I asked my mom about bone stock making and she suggests me to use bone marrow and the soup bones. Will this taste good? Since i'm just simmering bones with no meat on it. I've read on several sites that some people have no sucess to bone stock making (horribly bad smell while simmering stock). So how do you make a sucessful good tasting bone stock?
I will be cooking my bone stock in my Crock Pot. Any help, suggestions and tips?