Meaty oxtail and marrow bones are perfect for bone broth, these will produce a jelly-like bone broth that is dark in color and nutritious. Roasting the bones adds a beautiful color and a richer flavor. I tend to go light on the salt so taste and adjust accordingly.
Provided by Bren
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time P1DT45m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray lightly with cooking spray.
- Spread out oxtail, bones, carrots, celery, onion, and garlic on the baking sheet.
- Bake in the preheated oven until browned, about 30 minutes. Scrape contents of the baking sheet into a slow cooker. Add leek, apple cider vinegar, salt, and peppercorns. Add enough water to cover the contents but not more than 2 inches below the rim.
- Cook on Low for 22 hours. Add bay leaves and cook for another 2 hours.
- Strain broth through a fine mesh strainer that is lined with a double layer of cheese cloth. Refrigerate. Skim off the fat before using or freezing.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 15 g, Cholesterol 187.3 mg, Fat 23.1 g, Fiber 3.2 g, Protein 53.8 g, SaturatedFat 9.6 g, Sodium 690.9 mg, Sugar 5.6 g
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