When I think of comfort food, I think of a dish that warms my soul. This Homemade Bone Broth will do just that! It’s rich, warming and savoury and is the epitome of liquid gold!
A bone broth is similar to your standard beef stock but it’s cooked for a significantly longer period of time. The longer cook time helps break down the protein and connective tissues and extract collagen. My bone broth recipe calls for:
Beef Bones: I typically use a combination of joint, shank, short ribs and bone marrow. Feel free to use a single type or a combination therein. I highly recommend adding marrow rich bones into the mix as they will add significant flavour and texture (or gelatin) to this broth.
Roasting The Bones: Roasting the bones in the oven is the secret here! Not only does browning and caramelizing the bones add additional depth of flavour but it also results in a richer broth with a darker hue.
Apple Cider Vinegar: The vinegar works double duty here! It imparts flavour and aids in breaking down and extracting collagen from the bones and infusing it into the broth.
Aromatics: A few simple aromatics, such as onion, celery, garlic, thyme and peppercorns are added to the broth to compliment the beef, while still allowing the beefy taste and flavour to shine.
You can make beef bone broth over the stove but it would take hours. Using a pressure cooker, in my case an Instant Pot, speeds up the process without compromising the overall results. Enjoy a cup of broth as is or season it with salt and pepper, to taste. Use the bone broth as the base for your soups, gravies and pan sauces, or use it to cook rice, quinoa, buckwheat or other grains. It’s quite versatile! So, why buy store-bought when you can make your own at home! Let me show you how it’s done! Grab a spoon and come and cook with me!
Prep Time: 5 minutes
Cook Time: 210 minutes
Total Time: 215 minutes
Serves: Makes 3.5L
What you need:
For this recipe, I use a 6 Quart Instant Pot. Given that Instant Pot models, and other pressure cooker brands, vary by type and size, be sure to follow the preparation, cooking and natural release and venting instructions, enclosed with your machine.
Ingredients:
3 lbs grass-fed beef bones (including marrow bones)
1 large white onion, halved
2 Tbsp apple cider vinegar
2 stalks of celery, cut into thirds
1 head of garlic, cut crosswise
8 thyme sprigs
10 black peppercorns
10 cups water
Instructions:
Preheat the oven to 425F and line a 11” x 17” rimmed baking sheet with aluminium foil.
To the sheet pan, add the beef bones and 1/2 the onion, cut side down. Transfer the baking sheet to the oven and cook for 30 minutes.
Remove the baking sheet from the oven and, using tongs, carefully transfer the beef bones and onion to a 6 quart Instant Pot. Toss in the vinegar, remaining 1/2 onion, celery, garlic, thyme and peppercorns. Pour in enough water to sit below the MAX fill line. Be careful not to over fill your machine. This should approximate 10 cups but, ultimately, it will depend on the size of the bones and other ingredients added to the pot.
Cover the Instant Pot with the lid, secure and lock it in place. Ensure that the steam release handle or knob is set or turned to the “Sealing” position.
Press the “Pressure Cooking” program button and set the cook time to 3 hours.
Once the broth has finished cooking, press “Cancel” to end the cooking process, and prevent the machine from entering the “Keep Warm” program. Let the Instant Pot sit undisturbed for approximately 30 - 45 minutes, to naturally release some of the pressure. Then, using a silicone oven mitt or a long handled wooden spoon, carefully turn the steam release handle to “Venting” to allow the remaining steam to release.
Once all the steam has released, using silicon oven mitts, carefully open the lid. Allow the broth to cool slightly.
Using tongs, remove the bones and large vegetables and discard them. Then, strain the rest of the broth over a large bowl or stockpot, using a wire meshed sieve.
Let the broth cool. Transfer the broth to airtight containers, such mason jars, cover and place in the refrigerator overnight.
Once the broth has chilled, skim or scrape off the solid layer of fat. You can discard the fat or save it and use it in other recipes.
Enjoy the broth as is or use it in your favourite recipe.
Notes:
Removing Excess Fat: Once you have roasted the bones and onion, transfer them to the Instant Pot, using tongs. You will notice the fat that has accumulated on the aluminum foil. Do not add it to the broth rather let it cool, roll up the aluminum foil and discard.
Gelatinous Consistency of the Broth: The consistency of the bone broth will change when refrigerated overnight. It will turn gelatinous but don’t worry. This is totally normal and it will return to its liquid state when reheated.
Freezing Bone Broth: You worked so hard to create that beautiful broth, it would be a shame if it spoiled in the refrigerator. To extend the longevity of this dish, pour the chilled broth into ice cube trays, freeze and store the frozen broth cubes in a ziplock bag. Now, you’ve got individual portions that can be added to soups, gravies or sauces in a moment’s notice.