1 small yellow onion, diced
2 carrots, peeled and chopped
1 can green beans
1 cup split peas
3 Yukon potatoes, diced into small pieces
8 cups beef bone broth
1 pound ground meat
1 tbsp Cumin
1 tbsp salt
2 1/2 lbs Roma tomatoes, halved lengthwise
1 1/4 lbs Cherry tomatoes, halved lengthwise
1 full head (or more if you like) of garlic, top cut off to expose garlic
1 large yellow onion, chopped
1 Yukon potato diced
3 tablespoons olive oil
Salt & Pepper to taste
3 tablespoons tomato paste
4 cups vegetable or chicken bone broth
2 cups lightly packed fresh basil leaves, roughly chopped
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.
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