Slow cooked bone broth is touted as a ‘super-healing’ wonder food, there is a lot to be said – please take a look at blog post explaining it’s health benefits. Immune boosting is just one of them – like this study shows.

Ingredients

1 kg oxtail, chopped
1 kg raw chicken bones
6 litres water (preferably filtered)
2 onions, peeled and quartered
3 large carrots, chopped
3 sticks celery, chopped
1 leek, chopped
1 bunch parsley stalks
3 black peppercorns
3 bay leaves
6 sprigs thyme
1 lemon peel only
30ml of Apple Cider Vinegar

Method

1. Preheat your oven to 200°C.
2. Place oxtail and chicken into a baking dish and brown in the oven for 20 – 30 minutes until golden.
3. Remove meats from the oven and carefully place them into the slow cooker.
4. Add vegetables, water and vinegar to the cooker.
5. Make sure water covers all ingredients.
6. Place on high for 1 hour, add herbs and spices before reducing to low.
7. Cook over 6 hours, adding more water if necessary.
8. Remove the oxtail and chicken and strain the bone broth through a sieve or muslin.
9. Discard the vegetables and remove the meat from the oxtail and chicken and set aside.
10. 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.
11. Gently heat the broth over a stove and enjoy as is or as a base for soups or sauces.

Tips:

• Can be used to make Pho or gravy. Or simply as a soup base.
• The sediment contains the higher mineral content.