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Oxtail bone broth made in a slow cooker

Oxtail Bone Broth in the Slow Cooker

Rich oxtail bone broth made in the slow cooker with roasted oxtail, vegetables, aromatics, and a long gentle cooking time.
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Prep Time 15 minutes
Cook Time 12 hours 40 minutes
Total Time 12 hours 55 minutes
Servings: 6 Cups
Course: Broth
Cuisine: International
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 3 pounds beef oxtail, preferably a mixture of meaty and joint-heavy pieces
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 head garlic, halved
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 tablespoon apple cider vinegar, optional
  • 8 cups water, or enough to barely cover the ingredients
  • Fine salt, to taste after straining

Method
 

  1. Heat the oven to 425°F. Arrange the oxtail in one layer on a rimmed baking sheet and roast for 35–40 minutes, turning once.
    Oxtail Bone Broth in the Slow Cooker
  2. Transfer the roasted oxtail to a 6-quart slow cooker. Add the onion, carrots, celery, garlic, bay leaves, and black peppercorns.
    Oxtail Bone Broth in the Slow Cooker
  3. Add the apple cider vinegar and about 8 cups of water. Use only enough water to barely cover the ingredients.
    Oxtail Bone Broth in the Slow Cooker
  4. Cover and cook on LOW for 12 hours. Continue cooking for up to 4 additional hours when a stronger broth is needed.
    Oxtail Bone Broth in the Slow Cooker
  5. After 8–10 hours, remove any pieces whose meat pulls away easily. Refrigerate the meat and return the bare bones to the slow cooker.
    Oxtail Bone Broth in the Slow Cooker
  6. Remove the large bones and vegetables. Pour the broth through a fine-mesh strainer without pressing the solids.
    Oxtail Bone Broth in the Slow Cooker
  7. Add salt gradually after straining. Divide the broth into shallow containers and refrigerate promptly.
  8. Once chilled, remove the solidified fat from the surface. Refrigerate the broth for 3–4 days or freeze it in measured portions.
    Oxtail Bone Broth in the Slow Cooker

Notes

Use only enough water to barely cover the oxtail and vegetables. Roast the oxtail for deeper flavor or blanch it for a lighter broth. Chill the broth completely before deciding whether it has gelled.