Oxtail Meat Stock and Bone Broth
This makes a neutral, gelatin-rich bone broth that is very easy and uses bones that tend to be more available in grocery or health-food stores.
Equipment
- 1 saucepan
- 1 stock pot
Ingredients
- 1 marrowbone - use several marrowbones totaling up to 7" if you have smaller pieces
- 3–4 lbs oxtail bones
- 1 split pig’s foot
- ¼ cup apple cider vinegar
Instructions
- Preheat oven to 350° F
- Put the marrowbones with the split middles facing up (if you have split marrowbones; otherwise, just put the smaller pieces or whole marrowbone in flat), oxtails, and pig’s foot into a deep baking dish (to catch the melted fat).
- Roast the marrowbones, oxtails, and pig’s foot in the oven for about 30–40 minutes or until the oxtail meat is darker brown. If you like, turn the oxtail bones and pig’s foot over at the 15-minute mark (optional).
- Once the bones are roasted, remove the marrow from the marrowbones.
- Add them to your chosen pot and add enough water to just cover the bones and meat. Then add the apple cider vinegar.
- Let the bones, water, and apple cider vinegar sit for an hour before turning on the burner. After an hour, put the burner on medium high, bring to a boil, and then reduce the heat to the lowest temperature to simmer. Simmer for as long as you like (up to 3 hours for stock, and up to 24 hours for richer broth).
- Once the stock or broth is finished simmering, allow it to cool down. Then get a large bowl and a fine mesh strainer to strain the broth. With a cup, jar, or ladle, pour broth through the strainer, saving the liquid in your large bowl and straining out the bones. Set the strainer with bones aside for a moment.
Video
Notes
Both Oxtail Meat Stock and Bone Broth can be stored in the refrigerator for up to 5 days or frozen for later use. When refrigerated, the broth may solidify due to the presence of gelatin, but will become liquid again when heated.