Oxtail and Bone marrow


Bone broth will arguably help heal the majority of aliments the body experiences.

For The Ox Tail Bones:

  • 3 pounds center-cut beef marrow bonescut into 2-inch pieces, tendons trimmed (ask your butcher to do this)

  • 1/4 cup sea salt, plus more if needed


  1. You will need to soak the oxtail bones in cold water for 1 hour.

  2. Rinse the bones and cut off any visible fat and skin.

  3. Drain all the water from the bones. Then pre boil the bones before cooking as there can sometimes be an unpleasant smell from the bones.

  4. Next, add clean water and simmer again. The ratio of water should be 3 times the volume of the bones. Take a visual on this.

  5. Simmer for 6-7 hours.

  6. Now you will see the water turned into slightly milky broth.

  7. Take the bones out and pull all the meaty parts off the bone. 

  8. Then add the meat bake to the broth and chill it in the fridge

  9. The bones will go back to the pot and add more water again to simmer for the second time, another 6-7 hours.

  10. Then take the bones out and add the broth to the first batch. Now the marrows are jellied and when heated will turn into soup

To season the soup: Black pepper, sea salt, chopped spring onion.

The bone marrow soup freezes beautifully and can last months. Enjoy!

Garlic and Pumpkin Soup Recipe

Garlic & Pumpkin Soup Hannah Richards.jpg

Garlic and pumpkin πŸŽƒ soup made with beef πŸ₯©bone broth from @boroughbrothcompany. It’s absolutely amazing πŸ˜‰ and all I used was salt and pepper to season! 

You will need:


  1. Take a pumpkin and cut in half

  2. Scour out  two half's of a pumpkin with a spoon, being careful not to pierce or tear the skin of the pumpkin.

  3. Take the meat of pumpkin and simmer in a large pan with a shallow amount of water. Make sure the water does not cover the pumpkin meat.

  4. This will take roughly about 10- 15 minutes but do keep checking until the meat is soft.

  5. Crush 3 cloves of garlic and add to the pan.

  6. Then add 500 ml of bone broth to the pan this can be home made - click here to see recipe. Or I would recommend to use broth from @boroughbonebrothcompany broth site 

  7.  Then pour the pumpkin garlic and broth into a blender and lightly blend.

  8. Then pour equally into the pumpkins half

  9. Drizzle some olive oil over the soup

  10. Crack some black pepper

  11. Slice a roasted beetroot

    Serve and enjoy!

For the Beetroot:

  1. Wash the beetroots from mud and top and tail

  2. Place in the oven on temperature of 190 for 40 mins until tender

  3.  Once cooled peel the beetroot and slice for the soup as garnish