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1.5 kg (oxtail) (can you beef or chicken bones too), chopped
6 litres water
3 large carrots, chopped
3 sticks celery, chopped
2 onions, peeled and quartered
1 leek, chopped
1 bunch parsley stalks
3 black peppercorns
3 bay leaves
6 sprigs thyme
Preheat your oven to 200° C
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 the stockpot.
Add onion, carrot, celery, leek and water to the pot.
Fill the pot with water and place over a medium heat.
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 solidifies over the top. Your cold broth should look like a jelly at this stage and be full of goodness.
Heat the broth over a stove and enjoy “au naturel” or as a base for soups or sauces.