HOW TO MAKE ROASTED OXTAIL BONE BROTH - USING THE INSTANT POT
Roast beef bones, quartered onion, and garlic in the oven at 450° for 45 minutes, then place contents in Instant Pot with any other left over veggie scraps. Add 1 tablespoon of apple cider vinegar to the pot. Cover bones with water. Only add enough water to cover ingredients. Turn to high pressure for 2 hours and natural release. Let cool, strain ingredients, and refrigerate bone broth.

WHAT TO DO WITH THE BONES, MEAT, AND COOKED VEGGIES
I divide the cooked contents into 3 containers. I take out all the bones and meat and set aside until it's cool to handle. Once cooled, I remove all the meat from the bones and use for a recipe later in the week. The veggies I scoop out as much as I can and save for adding as a a soup base for later in the week. What's left is a gorgeous, gelatinous broth that I pour into glass jars for the fridge, and freezer safe containers for the freezer. There will be a lot of fat that hardens at the top of your jars. That's ok, you can either scoop it out and toss it, or you can set it aside and use it as a butter/oil substitute later in the week.

How this recipe came about. My husband loves Alfredo sauce on his noodles instead of red spaghetti sauce. So I would purchase the jars, but since it's just him that eats it, it would go bad before he could finish an entire jar. So then we were buying the packets at the market, and that just seemed silly since they had so many added ingredients that we couldn't even pronounce. So, I got out my Freeze Dried powders and started putting together a recipe that he could use on his pasta. In no time at all we had a solution.

Powder is good for approx. 2 months in an airtight container on the shelf. Best when stored in a cool, dry and dark place at temperatures between 55F and 70F. Actual shelf life may vary based on individual storage conditions.

Ingredients
1/2 cup all-purpose flour
1/2 cup powdered butter
1 cup instant non-fat dry milk
1 tsp kosher salt
3/4 cup freeze dried Monterey Jack Cheese (optional)

Directions
1. In your food processor, add all of the ingredients above. Pulse to combine. If adding the freeze dried cheese, pulse until there are no lumps.
2. Store in Quart Size Mason Jar.

Option: Add garlic powder for a Garlic Alfredo Sauce

To Make the Alfredo Sauce
1. Add 3 tbsp of mixture with 2-3 tbsp of water (or milk), whisk together in small bowl, pour over cooked noodles. Recipe is easy to double and triple if needed.