Peel the root vegetables and cut them into thirds.

Halve the onion and peel and halve the garlic cloves.

Keeping the onion skin on will help the broth get a nice golden colour.

Cut the celery into thirds.

Place everything into the pressure cooker (or slow cooker) and add the bay leaves.

Add the oxtail and bones.

You can use any bones you like: chicken, pork or beef, with or without meat.

Because I used chicken and turkey bones with some skin on, the fat ended up being quite runny.

You can still use it for cooking but I binned it.

Oxtail is rich in gelatin and contains more fat.

Although traditional bone broth is made just from bones, especially beef marrowbones, I found oxtail to give the best flavor to my broth.

The advantage of using oxtail is that it will yield 3 superfoods: bone broth, tender oxtail meat and tallow.

Tallow is great when used for cooking the same way as ghee or lard.

Add 8-10 cups of water or up to 2/3 of your pressure cooker, slow cooker or Dutch oven, vinegar or freshly squeezed lemon juice and bay leaves.

Make sure you use the vinegar or lemon juice this will help release more minerals into the broth.

Add pink Himalayan salt (whole or powdered).

While adding vinegar to bone broth helps release the gelatin and minerals from the bones, pink Himalayan rock salt adds extra minerals, including potassium! Pressure Cooker: Lock the lid of your pressure cooker and turn to high pressure / high heat.

Once it reaches high pressure (either you have an indicator or in case of old pressure cookers, see a small amount of vapor escaping through the valve), turn to the lowest heat and set the timer for 90 minutes.

Dutch oven or Slow cooker: Cover with a lid and cook for at least 6 hours (high setting) or up to 10 hours (low setting).

To release even more gelatine and minerals, you can cook it up to 48 hours.

To do that, you'll have to remove the oxtail using tongs and shred the meat off using a fork.

Then, you can place the bones back to the pot and cook up to 48 hours.

Pressure cooker: When done, take off heat and let the pressure release naturally for about 10-15 minutes.

Remove the lid.

Remove the large bits and pour the broth through a strainer into a large dish.

Discard the vegetables and set the meaty bones aside to cool down.

When the meaty bones are chilled, shred the meat off the bone with a fork.

If there is any gelatine left on the bones, you can reuse the bones again for another batch of bone broth.

Just keep in the freezer and add some new pieces when making bone broth again.

Use the juicy oxtail meat in other recipes (on top of lettuce leaves, with cauli-rice or as omelet filling) or eat with some warm bone broth.

Use the broth immediately or place in the fridge overnight, where the broth will become jelly.

Oxtail is high in fat and the greasy layer on top (tallow) will solidify.

Simply scrape most of the tallow off (as much as you wish).

Keep the broth in the fridge if you are planning to use it over the next 5 days.

For future uses, place in small containers and freeze.