I've never been big on braising meats, as pot roast was never something I really liked (much to my poor husband's disappointment!).

However, I just started reading about the health benefits of consuming gelatin and would like to make some really rich bone broth.

What are your favorite cuts of meat for braising, and what do you throw in the pot with it (if anything) to flavor the meat for your meal?

Thanks!

The gelatin comes mostly from bones and connective tissues. What ever you use should have lots of both. Or just juse roasted bones.

If you're looking for a rich gelatinous bone broth--oxtails. This makes the RICHEST broth on earth.