I make pork broth and also mixed bone broths all the time, no problem.
I think conventional bones (fat skimmed off broth at the end - just refrigerate till cold, then peel off the fat) would be fine. Organic bones are cheap, too, though.
Oxtail is very rich in connective tissue. Other bones might be better to start with for those not used to the meatiness.
Don't forget to add veggies! I keep my carrot tops, onion peels & ends, and wilted celery in a shoebox in the freezer for my bone broth. It really enhances the flavor. And don't forget to add unrefined sea salt at the end, for electrolytes and wonderful flavor.
I'm trying to use broth almost anywhere a recipe calls for water. I use it to stretch marinara sauce, add it to any other sauce, etc. I need to get it in my family regularly, and it's hard to drink hot soup in the summer! I did make a wonderfully tasty (albeit hideously ugly) tongue in aspic last month that was perfect for summer. You could do it with any cut or pulled meat layered into a broth in a bowl with lemon juice, salt, and pepper stirred in, and some cut veggies layered in. Refrigerate till gelled, then turn upside onto a plate. Aspic!
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