Oxtail Beef Broth
Prep Time:30 minutes
Cook Time:18 hours
3-5 lbs. Rain Crow Ranch Grass Fed beef Oxtail
2 celery stalks
1 medium Vidalia onion
2 cloves garlic
¼ c White cooking wine
8 ¼ c Water
1 Bay leaf
Salt & Pepper
Preheat oven to 425 degrees.
Place oxtail in a roasting pan. Quarter onion, scrub and cut carrots and celery into large chunks add to roasting pan along with cloves of garlic.
Add ¼ c water, sprinkle with a pinch of salt and pepper. Roast for about 30 minutes or until bones are nicely browned but not burnt.
Remove from oven.
Remove bones and vegetables placing in a large stock pot or large crock pot.
Add 8 cups of water (enough to cover well), ¼ c White Cooking Wine, 1 Bay leaf, and sprinkle with salt and pepper.
Cook on low for about 12 hours in oven covered overnight at 200 degrees.
After slow cooking the oxtail for 12 hours or more remove the oxtail from the broth. You may debone and save the beef for another recipe. Strain the broth into a heat safe bowl and place in the refrigerator to cool.
Discard the vegetables. The fat will separate and start to harden on top making it easier to separate. Broth is ready to use.