Category, DifficultyBeginner

Bone broth is an incredibly nutritious and health-boosting food that is very easy to make and was prized across the globe for its rich nutrients.

Yields1 Serving
Prep Time20 minsCook Time5 hrsTotal Time5 hrs 20 mins

 1.5 kg Oxtail or Chicken Carcass or Marrow Bones
 2 Carrots
 1 Parsnip
 2 Celery Stalks
 1 Onion
 5 teaspoons Garlic
 2 tablespoon Apple Cider Vinegar or Lemon Juice
 2-3 Bay Leaves
 1 tablespoon Sea Salt
 8-10 cups Water (enough to cover the bones)

1

Peel the root vegetables and cut them into thirds. Halve the onion and peel and halve the garlic cloves. Keeping the onion skin on will help the broth get a nice golden colour. Cut the celery into thirds and add the bay leaves.

2
3

Add the oxtail or bones. You can use any bones you like: chicken, pork or beef, with or without meat.

4
5

Oxtail is rich in gelatin and contains more fat. Although traditional bone broth is made just from bones, especially beef marrowbones, I found oxtail to give the best flavor to my broth. The advantage of using oxtail is that it will yield 3 superfoods: bone broth, tender oxtail meat and tallow. Tallow is great when used for cooking the same way as ghee or lard.

6
7

Add 8-10 cups of water, vinegar or freshly squeezed lemon juice and bay leaves.

8
9

Add salt. While adding vinegar to bone broth helps release the gelatin and minerals from the bones.

10
11

Cover with a lid and cook for at least 6 hours (high setting) or up to 10 hours (low setting).

12
13

When done, take off heat and let the pressure release naturally for about 10-15 minutes. Remove the lid.

14
15

Remove the large bits and pour the broth through a strainer into a large dish. Discard the vegetables and set the meaty bones aside to cool down.

16
17

Use the broth immediately or place in the fridge overnight, where the broth will become jelly. Oxtail is high in fat and the greasy layer on top will solidify. Simply scrape most off.

18
19

Keep the broth in the fridge if you are planning to use it over the next 5 days. For future uses, place in small containers and freeze.

Here is why bone broth is good for you:

  • rich in electrolytes (magnesium, sodium and potassium)
  • rich in other minerals (calcium, phosphorus)
  • rich in gelatine and collagen (keeps your joints healthy and reduces joint pain)
  • helps with muscle repair (great for physically active individuals)
  • strengthens nails and hair
  • fights infections (flu, cold)
  • great for thyroid health and adrenal fatigue issues

Ingredients

 1.5 kg Oxtail or Chicken Carcass or Marrow Bones
 2 Carrots
 1 Parsnip
 2 Celery Stalks
 1 Onion
 5 teaspoons Garlic
 2 tablespoon Apple Cider Vinegar or Lemon Juice
 2-3 Bay Leaves
 1 tablespoon Sea Salt
 8-10 cups Water (enough to cover the bones)

Directions

1

Peel the root vegetables and cut them into thirds. Halve the onion and peel and halve the garlic cloves. Keeping the onion skin on will help the broth get a nice golden colour. Cut the celery into thirds and add the bay leaves.

2
3

Add the oxtail or bones. You can use any bones you like: chicken, pork or beef, with or without meat.

4
5

Oxtail is rich in gelatin and contains more fat. Although traditional bone broth is made just from bones, especially beef marrowbones, I found oxtail to give the best flavor to my broth. The advantage of using oxtail is that it will yield 3 superfoods: bone broth, tender oxtail meat and tallow. Tallow is great when used for cooking the same way as ghee or lard.

6
7

Add 8-10 cups of water, vinegar or freshly squeezed lemon juice and bay leaves.

8
9

Add salt. While adding vinegar to bone broth helps release the gelatin and minerals from the bones.

10
11

Cover with a lid and cook for at least 6 hours (high setting) or up to 10 hours (low setting).

12
13

When done, take off heat and let the pressure release naturally for about 10-15 minutes. Remove the lid.

14
15

Remove the large bits and pour the broth through a strainer into a large dish. Discard the vegetables and set the meaty bones aside to cool down.

16
17

Use the broth immediately or place in the fridge overnight, where the broth will become jelly. Oxtail is high in fat and the greasy layer on top will solidify. Simply scrape most off.

18
19

Keep the broth in the fridge if you are planning to use it over the next 5 days. For future uses, place in small containers and freeze.

Bone Broth