1.5 kg (60 oz) oxtail, chopped
6 Litres (12 ½ pints) water
4 carrots, chopped
4 sticks celery, chopped
2 onions, peeled and quartered
1 leek, chopped
1 bunch parsley – stalks only
5 black peppercorns
3 bay leaves
6 sprigs thyme



Preheat your oven to 200 C / 400 F.
Place oxtail into a baking dish and brown in the oven for 20 – 30 minutes until golden.
Remove oxtail from the oven and carefully place them into a stockpot or heavy based saucepan.
Add onion, carrot, celery, leek and water to the pot.
Bring to the boil then reduce the heat to a low simmer.
Add parsley stalks, peppercorns, bay leaves and thyme.
Cover the pot partially and allow the slow simmering to begin.
Simmer partially covered over a low heat for 6 hours, skimming the broth regularly to remove any surface fat and scum. Add more water if necessary.
Remove the oxtail and strain the bone broth through a sieve or muslin.
Discard the vegetables and remove the meat from the oxtail and set aside.
Refrigerate the bone broth overnight and remove all the excess fat that rises to the surface. Your cold broth should resemble jelly.

The broth can be heated and eaten a nutritious meal on it’s own or used as a base for other soups or sauces.

Stock can be frozen or will keep in the fridge for 4 days.