Keto Bone Broth
- 3 5/16 pounds oxtails (1.5 kg or mixed with assorted bones, chicken feet, marrow bones, etc.)
- 2 medium carrot
- 1 parsnips (medium
- 2 celery ribs (1.5 kg or mixed with assorted bones, chicken feet, marrow bones, etc.)
- 1 white onion (1.5 kg or mixed with assorted bones, chicken feet, marrow bones, etc.)
- 5 cloves garlic (1.5 kg or mixed with assorted bones, chicken feet, marrow bones, etc.)
- 2 tablespoons apple cider vinegar (1.5 kg or mixed with assorted bones, chicken feet, marrow bones, etc.)
- 3 bay leaves
- 1 tablespoon salt (1.5 kg or mixed with assorted bones, chicken feet, marrow bones, etc.)
- 10 cups water (1.5 kg or mixed with assorted bones, chicken feet, marrow bones, etc.)
- Peel the root vegetables and cut them into thirds.
- Halve the onion and peel and halve the garlic cloves.
- Keeping the onion skin on will help the broth get a nice golden colour.
- Cut the celery into thirds.
- Place everything into the pressure cooker (or slow cooker) and add the bay leaves.
- Add the oxtail and bones.
- You can use any bones you like: chicken, pork or beef, with or without meat.
- Because I used chicken and turkey bones with some skin on, the fat ended up being quite runny.
- You can still use it for cooking but I binned it.
- Oxtail is rich in gelatin and contains more fat.
- Although traditional bone broth is made just from bones, especially beef marrowbones, I found oxtail to give the best flavor to my broth.
- The advantage of using oxtail is that it will yield 3 superfoods: bone broth, tender oxtail meat and tallow.
- Tallow is great when used for cooking the same way as ghee or lard.
- Add 8-10 cups of water or up to 2/3 of your pressure cooker, slow cooker or Dutch oven, vinegar or freshly squeezed lemon juice and bay leaves.
- Make sure you use the vinegar or lemon juice this will help release more minerals into the broth.
- Add pink Himalayan salt (whole or powdered).
- While adding vinegar to bone broth helps release the gelatin and minerals from the bones, 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.
- 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.
- Pressure cooker: When done, take off heat and let the pressure release naturally for about 10-15 minutes.
- Remove the lid.
- Remove the large bits and pour the broth through a strainer into a large dish.
- Discard the vegetables and set the meaty bones aside to cool down.
- When the meaty bones are chilled, shred the meat off the bone with a fork.
- If there is any gelatine left on the bones, you can reuse the bones again for another batch of bone broth.
- Just keep in the freezer and add some new pieces when making bone broth again.
- Use the juicy oxtail meat in other recipes (on top of lettuce leaves, with cauli-rice or as omelet filling) or eat with some warm bone broth.
- Use the broth immediately or place in the fridge overnight, where the broth will become jelly.
- Oxtail is high in fat and the greasy layer on top (tallow) will solidify.
- Simply scrape most of the tallow off (as much as you wish).
- Keep the broth in the fridge if you are planning to use it over the next 5 days.
- For future uses, place in small containers and freeze.
Originally posted 2019-02-20 17:51:49.