Oxtail (or Chicken) Bone Broth
Making a bone broth recipe in a pressure cooker cuts the process down from a day to four hours (mostly inactive), saving you time and money, as store-bought bone broth is very expensive. Oxtail meat is rich in collagen and marrow, making it perfect for bone broth, and the use of whiskey makes this bone broth recipe a touch more special.
See 'BK Tips' for how to adapt this recipe to make chicken bone broth, using leftovers from roast chicken. These bone broth recipes make great bases for noodle soups like pho or ramen, or just enjoy it as a warm drink, like tea.
Makes about 3-4 litres
Ingredients
1.5kg oxtail (meat and bone)2 stalks celery
1 large carrot
1 large onion
1 leek
4 star anise pods
4 cloves garlic
5 sprigs fresh thyme
1 bay leaf
1 tsp whole black peppercorn
50ml of unpeated whiskey
Method
- Preheat the oven to 200°C fan. Lay oxtail out in a single layer on a flat tray and roast for 30-40 minutes, until the meat is thoroughly browned all over.
- Wash and roughly chop celery, carrot, onion and leek. Gently crush garlic with the flat side of a chef knife.
- Add all the ingredients to a pressure cooker, making sure to be careful when adding the hot oxtail; do not add the rendered fat. Add enough cold water to cover all the ingredients, 3-4 litres, but make sure it does not pass the fill line. (See note in ‘BK Tips’.)
- Shut the lid of the pressure cooker and place it over medium-high heat. Cook until the pressure cooker indicator shows you have reached high pressure, then reduce the heat to low. Cook at high pressure for 4 hours. Once the time is up, take the pressure cooker off the heat and let the pressure release naturally before opening.
- Carefully skim and discard as much of the solid ingredients as you can. Strain the broth into a heat-proof mixing bowl. Place in a container and chill in the fridge overnight so it thickens and becomes more gelatinous. Use within 3 days, or freeze for up to 6 months.
BK Tips
- If you’re using a smaller pressure cooker (capacity of around 3 litres), we suggest halving or reducing the following recipe, in order to ensure the amount does not exceed the maximum fill line.
- You can swap oxtail for leftover roast chicken bones in this recipe – just make sure to reduce the cook time to 2-3 hours and skip the first step.
