I have a beef broth (or stock, I dont know what the exact differences are.) simmering away on the stove right now. It has around 2 hours to go until finished. But as of right now, its really really bland.. Like its just beef water instead of that rich taste you expect.
I used beef knuckle and some lean scraps of meat, onions, carrots, a bouquet garni of thyme, parsley and bayleaf. Browned the meat first and then covered with water and left to simmer for 6 hours, its 4 hours in right now.
Any tips on how I can improve on this stock?
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