- 3lbs oxtail bones or 3 lbs other beef bones
- 1 tsp kosher salt
- 4" piece of ginger cut into rounds
- 2-3 thai chilis or jalepeño
- 1 piece of fresh turmeric, cut in half
- 6 cloves garlic, cut in half
- 1 cup carrots or carrot scraps
- 1 cup cilantro
- 1 tbsp apple cider vinegar
- 2-3 quarts of filtered water, enough to cover all the bones and aromatics
- stockpot, slow cooker, or pressure cooker with slow cook setting
Let's cook this
- Lay bones in the bottom of your pot, slow cooker, or pressure cooker. They should not fill more than 3/4 of the pot.
- Sprinkle with salt and apple cider vinegar.
- Add the rest of the ingredients and fill the pot with at least 2 quarts of filtered water. If the water doesn't cover the bones, add up to 1 more quart.
For a stockpot: Bring the water to a boil, and then reduce heat to low and cover for at least 12-16 hours.
For a slow cook method: Cover and set to low for up to 18 hours. You can keep warm for an additional 8 hours.
- When finished, strain the broth into a pitcher or large bowl with a cheesecloth to catch all the aromatics and bone debris.
- Fill glass jars with bone broth let. Let cool slightly and then skim the fat that is surfacing at the top. You can also skim the fat once it has hardened. All the collagen is in the broth, so do not worry about taking this fat out.
- Let cool completely before storing in the refrigerator.
- Use with soups, stews, marinades, and sauces. Enjoy!
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