Simple Bone Broth Recipe

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Ingredients

  • 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

Instructions

  • 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.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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