Bone broth in a slow cooker

Ingredients:

• 1.3 kg oxtails or beef short ribs
• 1.3 kg beef bones, such as marrow or neck bones
• 3 tablespoons tomato paste
• 3 medium carrots, cut into large pieces
• 3 stalks celery, cut into large pieces
• 1 onion, cut into 4 pieces
• 3 cloves garlic, crushed
• 5 sprigs of fresh parsley
• 3 bay leaves
• 12 black peppercorns
• 0.5 cup apple cider vinegar

Preparation:

1. Preheat oven to 200°C.
2. Place the oxtails and bones on a baking sheet and rub all the pieces with tomato paste. Bake until very browned, about 45 minutes.
3. Transfer the roasted bones to a 7-quart slow cooker. Using a metal spatula, scrape up any browned bits from the baking sheet and add them to the slow cooker. Add the carrots, celery, onion, garlic, parsley, and bay leaf. Season with black peppercorns. Pour in the vinegar and 8 cups of water (the water should just cover the bones and vegetables).
4. Cook on low heat for 12-24 hours, depending on how rich of a flavor you want.
5. When the broth is ready, transfer the bones and pieces of meat to a baking sheet using tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool, remove them, and set aside the beautiful pieces of meat for adding to your dishes.
6. Store bone broth in tightly sealed containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired toppings..

7. Broth with additives

   
   Whatever your reason for preferring bone broth, a slow cooker makes it easy to prepare and eliminates the need to leave the pot for 12+ hours. While it's quite flavorful on its own, try some of these flavorings to personalize and enhance your cup..
   
   Coarse salt, fennel seeds, crushed lemongrass, toasted and ground Sichuan peppercorns, seaweed snacks, shichimi tagarashi (Japanese chili peppers), lemon juice, yuzu juice, tomato juice, ginger juice, parsley juice, miso, hot oil (mix 1/2 teaspoon ancho powder and a large pinch of cayenne pepper with 4 ounces of softened butter), nutritional yeast, ginger beer, kombucha, any light beer.
8. Japanese chili pepper blend:
   Chili oil, fennel pollen (angel spice), ground Sichuan pepper and hot tagarashi.
9. For infusion:
   Thinly sliced ​​garlic, a bag of green or black tea, can be replaced with slices of ginger.
10. Flavoring additives:
    Nutritional yeast, miso, and dried shiitake mushrooms add depth and umami.
11. Flavor additives:
    Pieces of lemongrass, horseradish and seaweed add a rich flavor to the broth.
12. Juices:
    Juices made from tomatoes, ginger, yuzu, lemon, and parsley will add more nutrients.
13. Effervescence:
    A glass of beer, kombucha, or ginger beer will add flavor and fizz.