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.
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
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
- 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.
- 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.
- 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.
- Pour in enough water to cover everything, about 10 to 12 cups, without passing the pot's max fill line.
- 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.
- 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.
- 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.