I wasn't paying attention and got what was labeled "beef shank knuckle bones" at the market -- BUT THEY WEREN'T! So now, 11 hours later, I don't even have the chewy cartilage (?), and am left with a beef stock. I put too much time and effort into this so I thought of slow cooking the soup with a good, beefy chunk o' beeftastic beef. (Which I obviously know nothing about; otherwise I would have noticed the knuckle bones THAT WEREN'T.)
Anyway, the idea is that I'll shred up the beef and season with sesame oil, pepper, etc. and have on top of rice and the soup. Fake sullung tang.
What cut would be most conducive for getting a nice, falling apart tender result? Thanks much!