Beef Bone Broth
- 2kg grass-fed beef bones, roasted
- 3 whole carrots, cut in half
- 4 whole celery, ribs
- 1 onion, sliced in half
- 2 cloves garlic, smashed with a knife
- 1 bay leaf
- 1 tsp Himalayan pink salt
- 1 tbsp apple cider vinegar
- 1 Instant Pot
- Preheat your oven to bake at 200°C
- Place the beef bones in a baking tray, and sprinkle with salt if desired.
- Roast the bones for 30 minutes, flip them to their other side, and then roast for another 20 minutes.
- While the bones are roasting, prepare the vegetables for the broth.
- Place the roasted bones into your Instant Pot, and then add the carrot, celery, onion, garlic, bay leaf, salt, and apple cider vinegar.
- Fill the Instant Pot with filtered water until it reaches just over the bones and veg.
- Place the lid on, and seal, and set to manual high pressure for 120 minutes.
- Once the broth is finished, remove the large bones and vegetable pieces, and then strain the broth through a fine mesh strainer.
- Pour the strained broth back into the Instant Pot and allow to cool.
- The broth should have a jelly like texture.
- A layer of white fat will settle at the top which can be skimmed off and used for cooking if you have used organic or pasture- raised poultry or meat, or grass-fed, antibiotic free. The point is you would only save the fat if you know it’s healthy