I want to recreate a dish that I had in a little place in Taipei. It was small (1") cubes of mostly-clear jello-looking stuff. Might have had some brown in it too. When placed in the mouth, they instantly - not slowly - dissolved into luscious meaty-tasting liquid. Great with a cold beer. Since I had too much of the latter I don't remember much else about the dish. I'm assuming this was basically beef broth with a lot of gelatin? How would you go about making this - make a standard beef broth and add powdered gelatin, or collect a lot of beef knuckles, tendons, etc and make the highest-collagen broth you can?