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.
- 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
- 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 Spread out oxtail, bones, carrots, celery, onion, and garlic on the baking sheet.
- 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 Cook on Low for 22 hours. Add bay leaves and cook for another 2 hours.
- 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.
- 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
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