Oxtail stock from Spice by Christine Manfield
Although this stock is prepared in the classic western method, I have incorporated the fresh flavours, aromatics and textures found in the wonderful Vietnamese pho soup to cut through and lighten i...
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Ingredients
- 2 grain-fed oxtails, cut into pieces
- 1 large carrot, quartered
- 100 ml port
- 1 brown onion, quartered
- 4 cloves garlic
- 3 sprigs flat-leaf parsley
- 4 litres White Chicken Stock
- 2 teaspoons black peppercorns
- 4 sprigs thyme
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