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Oxtails add a nice richness. I like to pull off the meat after a few hours and refrigerate and then throw the bones back in for a few more days of simmering. I also like to scrape the marrow out of the bones and put that aside - makes it much easier when straining at the end and not loosing the goodness.
Throw the carcass back in the pan and roast (350-375 degrees or so)This is a great idea I'm going to try next.
That stew looks amazing. I'll be glad just to get a good broth, lol. So, it sounds like I can pull the meat off the oxtails halfway through cooking or wait until my broth is done and just eat the oxtail meat then, is that right?
I simmer mine for three days. I use a combonation of marrow bones and saved steakbones. I roast the marrow bones first until browned, then take out the marrow for later eating. Thenin the crockpot with theothe bones with a cup of vinagar. Wife and daughter hate the smell so I just put the crock outside. This is great for adding to homemade chili or just diluting to make a broth and drinking straight. I put a pat of butter on top. You know you
ve got lots of minerals out of those marrow bones when the matrix turns to spongy consistancy and you can break it up with your fingers.
Thank you Dave RN. Your response is very helpful. How long and at what temperature does it usually take to roast the bone first? I really enjoyed drinking my chicken broth and am looking forward to drinking this batch.
Edited to add: It's finally turning a light golden brown! Think I'll give it one more day. I wonder if there's such a thing as overcooking the oxtail meat. Also curious if more vinegar equals a darker richer broth? I only used 4 tbsp not a cup. In the home stretch!
Well, it's finished! I added a bit more apple cider vinegar last minute, maybe 1/4 cup. The broth is a nice golden brown, the meat was falling off the bones and when I tasted a spoonful I could feel the texture of liquid fat. It wasn't very tasty to me, though. The broth and meat were both very, very bland.
What spices should I throw in next time to enhance the flavors? Is fresh garlic a good idea? or ginger perhaps? My goal is to make something yummy to drink, not really to make soup with.
@Goldstar: A dash of salt added to the broth transforms the flavor and makes it very good. I add salt to the cup as I consume it, as I like the broth to be unsalted if I'm going to use it for cooking.
@Dave RN: I cooked some beef neck bones to make stock and the bones never got really soft. The thinner outer edges got crushable, but not the bigger, thicker parts. I never boiled them hard. I kept it at a nice low simmer for the most part. Total cooking time was about 3 days I think. Would higher temps help good more goodness out of the bones?
I am 6 weeks pregnant and can't stomach the thought of making my own broth. I've been queasy at all times of the day. I found some packaged broth at the store that's organic and made from grass fed cows. Would it be wasting my time to drink this? Do you think there's anything good left in it after all the processing?