Step 4Add salt, preferably pink Himalayan rock salt. Adding vinegar to bone broth helps release the gelatin and minerals from the bones, and pink Himalayan rock salt adds extra minerals, including potassium!
Pressure Cooker: Lock the lid of your pressure cooker and turn to high pressure / high heat. Once it reaches high pressure (either you have an indicator or in case of old pressure cookers, see a small amount of vapor escaping through the valve), turn to the lowest heat and set the timer for 90 minutes. When done, let the pressure release naturally for about 10-15 minutes.
Dutch oven or Slow cooker: Cover with a lid and cook for at least 6 hours (high setting) or up to 10 hours (low setting). To release even more gelatine and minerals, you can cook it up to 48 hours. To do that, you'll have to remove the oxtail using tongs and shred the meat off using a fork. Then, you can place the bones back to the pot and cook up to 48 hours.