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




  1. Preheat your oven to bake at 200°C
  2. Place the beef bones in a baking tray, and sprinkle with salt if desired.
  3. Roast the bones for 30 minutes, flip them to their other side, and then roast for another 20 minutes.
  4. While the bones are roasting, prepare the vegetables for the broth.
  5. Place the roasted bones into your Instant Pot, and then add the carrot, celery, onion, garlic, bay leaf, salt, and apple cider vinegar.
  6. Fill the Instant Pot with filtered water until it reaches just over the bones and veg.
  7. Place the lid on, and seal, and set to manual high pressure for 120 minutes.
  8. Once the broth is finished, remove the large bones and vegetable pieces, and then strain the broth through a fine mesh strainer.
  9. Pour the strained broth back into the Instant Pot and allow to cool.
  10. The broth should have a jelly like texture.
  11. 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