Yield: 1
Bone Broth
Prep Time
5 minutes
Cook Time
12 hours
Total Time
12 hours 5 minutes
Ingredients
- 4 lbs beef, oxtail)
- 3 carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 2 yellow onions, roughly chopped
- 1 leek, cut in half lengthwise
- 1 garlic bulb, cut in half to expose garlic
- 2 bay leaves
- ½ cup fresh parsley
- 2 tsp black peppercorns
- 2 tbsp apple cider vinegar
- salt, to taste
Instructions
- Preheat the oven to 400ºF.
- Place the beef bones, carrot, celery, onions, leek, and garlic on a nonstick baking tray. Bake until they have lightly browned, about 15 to 20 minutes. Carefully transfer the bones and vegetables into a slow cooker. Cover them with water and add the remaining ingredients, except for the apple cider vinegar. Cook on low for 10 to 12 hours.
- Carefully strain the broth through a sieve and stir in the apple cider vinegar. Allow it to cool completely. Once cooled, remove any solidified fat that has collected on the surface of the broth.
- Use the broth immediately or store in the refrigerator for up to 3 days. Freeze for up to 6 months.
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