Bone broth is amazing on so many levels. It's excellent for gut health and building immunity and it tastes great! It can be used instead of bullion cubes or boxed broth, and can be enjoyed on its own or as a base with other ingredients. One of my favorite ways to use it is with rice or mung bean noodles and seaweed.
3-4 pounds of oxtail or beef thigh bone. For more flavor you can select bones with meat attached. 3, 4" sections sliced 2mm thick of fresh pealed ginger 1 medium size onion, thick sliced, seared in the oven or on a pan 1 bunch of scallion bulbs (the white part), save the stalks for eating 1 tablespoon of sesame oil
1 tablespoon of kosher salt or mined salt (no sea salt or iodized salt) 1/4 cup of apple cider vinegar
Bring a pot of water large enough to cover all the bones to a rolling boil, boil all the bones at a rolling boil for 10 minutes (this step cleans the bones).
Dump the water, put bones in large stock pot with 6-8 quarts of filtered water. Add ginger, salt, scallion bulbs, onion, and apple cider vinegar. Bring everything to a boil, then reduce to simmer.
Boil for at least 8 hours, skim fat and scum off top occasionally. Add water as necessary. In the last hour add the sesame oil and salt to taste.
I usually boil it down until it is about half and then put the resulting broth in an ice cube tray, and then dump the ice cubes in a plastic bag and keep them in the freezer. They will stay good for a couple of months as long as you skin the fat well.
Alternatively you can slow cook the above recipe for a minimum of 24 hours or pressure cook it for 6.