Oxtail Keto Bone Broth

Keto 735 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Oxtail Keto Bone Broth
  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Traditional bone broth can be made from beef marrow. This is quite enough to obtain a thick rich broth. Oxtails can be used to squeeze out the broth and diversify its taste. This convenience food gives the broth more fat and gelatin. At the exit, in addition to bone broth, you can get fat and meat from oxtail. This fat can be used for frying, and the meat can be used to supplement the broth. In the latter version, the congealed bone broth will look like a traditional jellied meat.

Ingredients

Directions

  1. Peel vegetables, parsley root and cut into several large pieces. Transfer vegetables to a saucepan, add oxtails and bones, bay leaves, water, vinegar (or lemon juice), salt. The water should cover the food by a few centimeters.
  2. Put the saucepan over high heat and bring to a boil, after the broth boils, reduce heat.
  3. Let the broth simmer for several hours (about 6 hours). The cooking time depends on the type of bones used.
  4. After preparing the broth, you need to get vegetables, bones, separate the meat from the bones, and strain the broth itself.
  5. The finished broth can be served immediately warm, or stored in the refrigerator using a container with a lid. When cooled, the broth becomes jelly-like, and a layer of fat forms on top. Oxtail bone broth is kept in the refrigerator for about 5 days.

Oxtail Keto Bone Broth



  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Traditional bone broth can be made from beef marrow. This is quite enough to obtain a thick rich broth. Oxtails can be used to squeeze out the broth and diversify its taste. This convenience food gives the broth more fat and gelatin. At the exit, in addition to bone broth, you can get fat and meat from oxtail. This fat can be used for frying, and the meat can be used to supplement the broth. In the latter version, the congealed bone broth will look like a traditional jellied meat.

Ingredients

Directions

  1. Peel vegetables, parsley root and cut into several large pieces. Transfer vegetables to a saucepan, add oxtails and bones, bay leaves, water, vinegar (or lemon juice), salt. The water should cover the food by a few centimeters.
  2. Put the saucepan over high heat and bring to a boil, after the broth boils, reduce heat.
  3. Let the broth simmer for several hours (about 6 hours). The cooking time depends on the type of bones used.
  4. After preparing the broth, you need to get vegetables, bones, separate the meat from the bones, and strain the broth itself.
  5. The finished broth can be served immediately warm, or stored in the refrigerator using a container with a lid. When cooled, the broth becomes jelly-like, and a layer of fat forms on top. Oxtail bone broth is kept in the refrigerator for about 5 days.

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