Perfect Oxtail Broth
(Total Time: 1¾ HOURS| Serves: 8)
3¼ pounds oxtail
2 peeled and chopped medium carrots
2 chopped medium celery stalks
1 quartered medium skin-on yellow onion
1 parsley root
5 peeled garlic cloves
2 tbsp. fresh lemon juice
2-3 bay leaves
Salt, to taste
8 cups filtered water
In the pot of Instant Pot, add all ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 90 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer to a container and refrigerate overnight.
Remove solidified fat from the top of the chilled broth.
You can preserve this broth in the refrigerator for about 5-7 days or up to 3-4 months in the freezer.
Per Serving (Calories 333|Total Fat 18.6g| Net Carbs 0.45g| Protein 37.3g| Fiber 1.5g)