Recipe By Bren
Rating
Published Sep 26th
Prep 15m Cook 1d 30m Additional - Ready In 1d 45m
Servings 4 cups Calories 480.5

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.

Recipe Ingredients

  • aluminum foil
  • cooking spray
  • 1 ½ pounds beef oxtails
  • 2 pounds beef marrow bones
  • 3 carrots, washed and sliced
  • 3 stalks celery, washed and thickly sliced
  • 1 large unpeeled onion, quartered
  • 8 cloves garlic, halved
  • 1 leek, white and tender green parts only, halved lengthwise and sliced
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon black peppercorns
  • 4 cups water, or as needed
  • 2 bay leaves
  • cheese cloth

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray lightly with cooking spray.
  2. 2 Spread out oxtail, bones, carrots, celery, onion, and garlic on the baking sheet.
  3. 3 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.
  4. 4 Cook on Low for 22 hours. Add bay leaves and cook for another 2 hours.
  5. 5 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
  • Carbohydrate 15 g
  • Cholesterol 187.3 mg
  • Fat 23.1 g
  • Fiber 3.2 g
  • Protein 53.8 g
  • Saturated Fat 9.6 g
  • Sodium 690.9 mg
  • Sugar 5.6 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. I have made this smells good but I have not tried it yet I will let you know when I get to try it, but I did cook it for 36 hours then when it was done I canned it for later use. I didn’t have any ware to get the ox tails at so - Read more ...
  2. Easy and healthy
RedCipes