by KetoDietApp.com
Step 1Peel the root vegetables and cut them into thirds. Halve the onion (leave the skin on for a rich golden color) and peel and halve the garlic cloves. Cut the celery into thirds. Place everything into the slow cooker along with the bay leaves. (Tip: For pressure cooker, Dutch oven, or the Instant Pot method, see tips in the recipe post above.)
Step 2Add the oxtail and other bones of your choice—chicken, pork, or beef, with or without meat. If using bones with skin, the fat layer may be runny after cooking. You can use this fat for cooking or discard it.
Step 3Pour 8-10 cups of water or enough to cover the ingredients, filling the slow cooker up to two-thirds full. Add the vinegar or freshly squeezed lemon juice to help release more minerals from the bones.
Step 4Add salt and cover with the lid. Cook on high for at least 6 hours or on low for up to 10 hours. For maximum gelatin and mineral extraction, you can extend the cooking time up to 48 hours. To do this, remove the oxtail after the initial cooking time, shred the meat, then return the bones to the slow cooker and continue cooking.
Step 5Remove the large solids and strain the broth through a fine-mesh sieve into a large dish. Discard the vegetables and set the meaty bones aside to cool.
Step 6Once the bones are cool enough to handle, shred the meat with a fork. If there’s any gelatin left on the bones, you can reuse them for another batch of broth. Simply freeze the bones and add them to your next batch along with some fresh ones. The oxtail meat can be used in other recipes or enjoyed with a warm cup of broth.
Step 7Use the broth immediately or let it cool down before refrigerating overnight. After chilling, the broth will solidify into a jelly-like consistency. Oxtail is rich in fat, so a layer of tallow will form on top. Scrape off as much of the tallow as you prefer; this can be used for cooking or discarded.
Step 8Keep the broth in the fridge for up to 5 days. For longer storage, portion it into small containers and freeze.