Description
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.
Ingredients
- 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
Prep Time: 15 mins
Cook Time: 1 day
Total Time: 1 day
Servings: 4