Directions
Combine : Place the oxtail, carrots, celery, onion, parsley root, smashed garlic, lemon juice, and bay leaves into the inner pot of your Instant Pot.
Add a generous pinch of salt and pour in the filtered water.
Pressure Cook: Secure the lid and turn the pressure valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 90 minutes.
Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. This is crucial for a clear broth and can take 20-30 minutes.
Do not use the quick release.
Strain the Broth: Carefully open the lid.
Using a fine-mesh strainer set over a large bowl or pot, pour the contents through to separate the liquid broth from the solids.
Discard the cooked vegetables.
Cool and Defat: Allow the broth to cool to room temperature.
Transfer it to an airtight container and refrigerate overnight. The next day, a solid layer of fat will have formed on top; simply spoon this off and discard (or save for cooking!)
Store: Your broth is ready to use! It can be stored in the refrigerator for 5-7 days or frozen for up to 4 months.
Don't skip the skin-on onion! The papery skins are a secret weapon for adding a beautiful, deep golden color to your finished broth.
Freeze your broth in ice cube trays or silicone muffin molds.
Once frozen, transfer the pucks to a freezer bag for perfectly portioned amounts that are easy to grab and use.
