Bone Broth pho
  • 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
  • Method
  1. Pre heat oven to 200 Degrees
  2. In a roasting tray place ox-tail, ginger, garlic, onions and carrots. Drizzle with coconut oil and roast until coloured (10-15 minutes)
  3. In a pan on medium heat add and toast star anise, cinnamon and coriander need till fragrant (5minutes)
  4. 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.
  5. Turn heat down and cook for 5-6 hours until oxtails falling off the bone, skimming fat of the top every 40 minutes.
  6. Gently remove ox-tail, then strain broth. Store in containers in the fridge for one weeks or freezer for 3 months .
  7. Note: Use the Ox tail meat in a Pho using bone broth as the soup.

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Join the discussion 3 Comments

  • Malcolm says:

    Hi there,

    Just a couple of questions about the ingredients and quantities.

    How much water should I use? The list of ingredients says 5L but the method says enough water to fill a 10L pot (after putting the other ingredients in the pot).
    Do I use 1 stick of celery or 1 bunch?
    Should I peel the ginger and slice or chop it? Or just cut it off the root and use it.
    Do I use 1 bunch of coriander roots?

    Thanks for all the recipes and information. Keep them coming.

    • Guy Turland Guy Turland says:

      G-day Malcolm

      I’ve just updates the recipes now … should answer some of your questions and its now available to download ..

      usa 10 L of water
      1 stick of celery, chopped roughly
      Peel and slice the ginger
      one bunch of coriander root (about 5-6 roots)

      Feel free to hit us back if you have any more questions, thanks for getting involved mate 🙂 !

  • Malcolm says:

    Thanks Guy,

    I made a batch last night and it’s amazing! I only used 6-7 L of water because my stock pot isn’t big enough for 10L. I used a habanero chili and left it going on low overnight. Spicy! When I tasted it I thought I’d overdone it but I made a beef noodle soup for lunch and it was great.

    Now that it’s cooled down the broth has gone a dark color. Is that normal or have I made a mistake somewhere. It still tastes OK.

    Oh, I also added fish sauce (5-6 tbpsn) and that gave it a nice hit of umami.

    Thanks for your help. Keep up the good work!

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