Simple Bone Broth Recipe

• 500 g Ox-tail chopped into 5cm chunks (bone in)
• 2 tbs apple cider vinegar
• 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 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.

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