Step 1

Remove oxtails from packaging and place in a slow cooker. Add all ingredients to the cooker and allow to cook on low heat for at least 12-18 hours.

Step 2

When the cooking has completed remove all ingredients from the stock.Hint: To do this I use two large bowls. One bowl with a colander atop where I scoop out the bone, meat and vegetables into the colander and allow them to drain into the bowl. Remove the meat and vegetables from the colander and set aside. Place the colander over the second bowl and pour the stock into the colander to remove all particles from the broth.

Step 3

Place stock in these plastic containers and either use right away or store in the refrigerator and use within 4-5 days or freeze for up to 3 months.

Step 4

Enjoy! Be sure to check out my French Onion Soup Recipe!