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How To Make My Simple Bone Broth

My Simple Bone Broth

A bone broth is simply a stock. We’ve been making stocks for centuries to use them in soups as well as the most magical-tasting sauces. As a chef, I like to slowly simmer my stock to extract all the wonderful flavours and goodness from the vegetables and bones I use. For even richer flavour, you can roast the bones in the oven until golden brown as this adds depth and richness to your stock – but this is optional depending on the final result you want to achieve. I often simmer my bone broth for about 5 – 6 hours, depending on the bones I’m using.  The final result should be a clean tasting broth that can be enjoyed on it’s own or as a base for the most wonderful winter warming soups. Enjoy.

What’s great about it:

Stocks are super nutritious when they are homemade with quality ingredients such as grass-fed meat, organic chicken or wild-caught fish and have amazing healing effects on the body. Benefits include reducing inflammation, nourishing your digestive and immune system and nourishing your body with essential minerals including calcium, magnesium, phosphorous, all in a form that is easy to digest and assimilate.

+ ingredients & methods +

ingredients (1 pot)

1.5 kg (60 oz) oxtail, chopped
6 litres (12 ½ pints) 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



  1. Preheat your oven to 200 / 400 F.
  2. Place oxtail into a baking dish and brown in the oven for 20 – 30 minutes until golden.
  3. Remove oxtail from the oven and carefully place them into the stockpot.
  4. Add onion, carrot, celery, leek and water to the pot.
  5. Fill the pot with water and place over a medium heat.
  6. Bring to the boil then reduce the heat to a low simmer.
  7. Add parsley stalks, peppercorns, bay leaves and thyme.
  8. Cover the pot partially and allow the slow simmering to begin.
  9. 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.
  10. Remove the oxtail and strain the bone broth through a sieve or muslin.
  11. Discard the vegetables and remove the meat from the oxtail and set aside.
  12. 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.
  13. Heat the broth over a stove and enjoy “au naturel” or as a base for soups or sauces.
+ notes & inspiration +

My secret to the perfect bone broth that tastes awesome is to skim your stock every half hour, gently removing any surface scum or fat from the top. The final result should be a clean tasting broth that can be enjoyed on its own or as a base for the most wonderful winter warming soups. Enjoy.

  • Add 3 star anise, 3 cloves, 1 tablespoon grated ginger, 2 cloves garlic and 2 sticks of cinnamon and a little tamari to your bone broth when simmering and use as a base for a delicious Pho soup. All you need to do is add oxtail meat from the bone, spring onion, noodles and coriander.
  • Use as a base for the most delicious French Onion Soup.
  • The stock will keep for 4 days in the fridge.
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