Beef Bone Broth Soup Stock
Beef stock made from homemade bone broth is an excellent source of nutrients. With just a little prep time, the broth nearly makes itself. Excellent ingredients are available right at your local wet market.
- 1 kg oxtail shinbone ask butcher to cut
- 2 large onions quartered
- 4 tbsp apple cider vinegar
- 4 quarts water
Place oxtail and beef shin bone in a large stock pot. Fill pot with water and add apple cider vinegar. Let sit 30-60 minutes.
Bring to a boil. Skim the scum off the top of the water.
Add quartered onions and reduce heat and simmer gently with the lid ajar for at least six hours. Add additional water as needed. In the last hour, let the stock reduce by about one third.
Let cool a bit. Strain broth through a colander into a large pot or container. The meat remaining on the oxtail can be picked out and returned to soup if desired. Salt to taste.
The stock can be used immediately for another recipe or cooled and refrigerated or frozen for another day.
Why do I need to add vinegar? The apple cider vinegar added in the beginning of the recipe helps leach the nutrients out of the bones and into the broth.
How hard should I boil it? A rolling boil is not recommended. Bring the pot to an initial boil and turn the heat down to a gentle simmer. Too much boiling will break down the collagen in the bones or chicken feet. A gentle simmer will help bring the collagen into the broth.
A really good stock will turn gelatinous when chilled. It your cooled broth has become one solid lump after a night in the fridge, you have done a good job. No worries, the broth will promptly liquify again with just a little warmth.