- 500 g Ox-tail chopped into 5cm chunks (bone in)
- 2 tbs apple cider vin
- 10 L water
- 1 tbs coconut oil
- 2 carrots chopped rough
- 1 medium brown onion quartered
- 1 stick celery chopped rough
- 2 star anise
- 1 cinnamon
- 1 tsp coriander seeds
- 1 chilli chopped rough
- 1 cm ginger peeled and sliced
- 2 garlic cloves whole
- 1 thyme bunch
- 1 bunch coriander roots about 5 roots
Pre heat oven to 200 Degrees
In a roasting tray place ox-tail, ginger, garlic, onions and carrots. Drizzle with coconut oil and roast until coloured (10-15 minutes)
In a pan on medium heat add and toast star anise, cinnamon and coriander need till fragrant (5minutes)
Place all remaining ingredients, spices, and part roasted ox tail (with veg) into a large stockpot on a medium heat. Pour in enough water to fill 10 litre pot. With the lid on bring to the boil.
Turn heat down and cook for 5-6 hours until oxtails falling off the bone, skimming fat of the top every 40 minutes.
Gently remove ox-tail, then strain broth. Store in containers in the fridge for one weeks or freezer for 3 months .
Note: Use the Ox tail meat in a Pho using bone broth as the soup.