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Front page › American › Beef Bone Broth

Beef Bone Broth

HB-9649 · Hand-built original · American

A long pressure-cooked broth from roasted beef bones and vegetables with thyme, bay, cinnamon and turmeric, strained and defatted after chilling.

AmericanDrink5 hr8 to 10 cupsGluten-freeDairy-freeEgg-free

Main ingredient: beef

Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans

Servings:8quantities adjust to match

Ingredients

  • 6 pounds beef bones, marrow bones, knuckles, or oxtails
  • 5 celery stalks, roughly chopped
  • 5 carrots, roughly chopped
  • 2 large onions, quartered
  • 12 garlic cloves, smashed
  • 5 thyme sprigs
  • 4 bay leaves
  • 1 ½ tablespoons apple cider vinegar
  • salt, to taste
  • white pepper, to taste
  • cayenne powder, to taste
  • 10 to 12 cups water, enough to cover the bones
  • 1/2 teaspoon turmeric, or to taste
  • 2 cinnamon sticks
  • 1 tablespoon black peppercorns

Method

  1. Cover the beef bones with water in a large pot, boil for 10 to 15 minutes, then drain and rinse them under cold water to remove impurities.
  2. Heat the oven to 425°F and roast the bones on a large baking sheet with the celery, carrots and onions for 45 to 55 minutes, until deeply browned.
  3. Move the roasted bones and vegetables to an Instant Pot and add the garlic, thyme, bay leaves, peppercorns, cinnamon sticks, turmeric, salt, white pepper, cayenne and apple cider vinegar.
  4. Pour in enough water to cover everything, about 10 to 12 cups, without passing the pot's max fill line.
  5. Seal the lid with the valve set to sealing and cook on high pressure for 2 hours, or up to 4 hours for a more intense broth.
  6. Let the pressure release naturally for 20 to 30 minutes, then open the lid and strain the broth through a fine-mesh strainer into a large pot, discarding the bones and vegetables.
  7. Cool the broth, refrigerate it overnight, skim off the solidified fat on top, and store it in the fridge for up to 5 days or freeze it for longer storage.

Prep: 1 h · Cook: 4 h · Total: 5 h

Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.

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