Oxtails or bison tails make the best stock because they give everything you need: stock, collagen cartilage and tendons, meat, and fat. And oh, do they give Flavor. Once cooled, this soup never fails to set into a beautiful gelatinous broth full of gut healing goodness.
I use the
Fagor 8-Quart Duo Pressure Cooker (rated best buy by Cook's Illustrated).
OMG, this gadget has changed my life! You get the benefits of all-day cooking in about an hour or less. Bone broth, carnitas, stews, pot roast and even risotto takes minutes to prepare, and dinner is on the table quickly.
I normally don’t bother roasting the bones first when I use the pressure cooker. If you choose to brown the oxtails before you make the broth – this will intensify the flavor and the color – but you can skip this step if you are pressed for time. I like to throw the oxtail into a pan and roast it at 350F for an hour. Or you can brown it, melt tallow, lard or butter and brown all sides of the oxtail. Scrape all juices and fat into your cooking pot.