Originally Posted by mgm9128
You can braise things in it. Oxtails would be good, shanks, or cheeks, though it depends on the flavor profile you are seeking. I wouldn't use it as the base of a sauce, but it might be nice for onion soup, as long as the ginger flavor isn't too strong. Also, why use vinegar in stock?
Vinegar helps soften the bones and cause them to release some of the cartilage-like substances. It is reputed to help with joint issues, though I have no idea if it is true. It does create a nice scent; I didn't use that much.
My plan is to take all the meat,bones,vegetables out, then get it cold to help skim the fat off. Does that make sense?