Homemade Beef Bone Broth (Instant Pot and Slow Cooker)
This Homemade Beef Bone Broth comes with directions on how to make it on both the Instant Pot and Slow Cooker. Bone broth is rich with essential nutrients and has many health benefits. Check some of them out below and start making your own bone broth at home. So many ways you can easily incorporate it into your daily diet and ingest all those lovely nutrients.
Ingredients
- 5-6 lbs beef bones
- 4 large carrots
- 3-4 celery stalks
- 6 cloves of garlic
- 1 large yellow onion
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 2 tbsp apple cider vinegar
- enough filtered water to cover all ingredients inside the pot
Instructions
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Preheat oven at 350 degrees. Line a large baking sheet pan with parchment paper. Place all beef bones on prepped sheet pan and place in the oven. Roast beef bones for one hour.
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Rough chop carrots, celery, garlic and onion. (There's no need to peel any of the veggies as you will be draining and discarding them). Place roasted bones in Instant Pot or Slow Cooker along with chopped veggies, pink sea salt, black pepper and apple cider vinegar. Pour in enough water to cover all ingredients. About 8-10 cups of water.
If using Instant Pot:
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Place lid and lock it. Place steam valve on sealing position. Set IP on manual option and set timer for 4 hours.
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Allow NRP for 30-40 minutes. Then manually release the rest of the pressure. (Follow the rest of the steps until the end. You can use the bones another 3-4 times until they have softened. Discard veggies and add fresh ingredients along with bones and repeat the previous steps for Instant Pot.)
If using Slow Cooker:
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Set slow cooker on low and allow bones and veggies to slow cook for 36 hours.
After Broth has simmered:
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Place a strainer on top of a large mixing bowl. Using a ladle, pour all ingredients into strainer to drain as much broth as possible. Work in batches if you need to.
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Pour strained broth into mason jars. If freezing remember to only fill up to freezer line. Allow beef bone broth to completely cool-off. Tightly seal mason jars and place them in fridge if regrigerated or freezer if freezing. Keep broth refrigerated for up to 7 days or frozen for up to 3-6 months.
Recipe Notes
Tips for making Homemade Beef Bone Broth:
- Use any kind of beef bones- They can be any type of bones such as oxtail, short ribs, or knuckle bones. You will want bones to be grass-fed, organic, high-quality beef bones.
- Ask local butcher for bones- Butchers from your local market or meat market often save leftover bones. Just ask them if they have any and they will typically wrap them up for you and sell them. Whole Foods usually keeps some already packed and frozen in a freezer near the meat area.
- Don't skip roasting your bones first- This will loosen some of the meat the bones still have on them. It will also release juices for more added flavor to your broth.
- Don’t worry about peeling any of the veggies- It’s not necessary as they will be drained and discarded. You just want the flavor!
- Save any scraps of veggies or fresh herbs after you use them- Freeze them and add them to your broth for extra favor!
- Don't skip the apple cider vinegar- Aside from adding flavor, it also helps get the good stuff off of the bones while it’s simmering. Don't worry, the broth won't taste vinegary at all!
- Add more spices and herbs for more flavor- You can add other fresh herbs and spices like parsley, cilantro, oregano, peppercorns, ginger or turmeric.
- If freezing broth, remember to only fill up mason jars up to freezer line with broth- Liquid expands as it freezes. If you fill up the jars all the way to the top, the liquid won't have any room to expand and cause the glass to shatter in the freezer. Ruining your broth and possibly other foods in your freezer. If you look on the side of your mason jars, you will see some lines. These are called freezer lines. They are there to guide up to where they should be filled with liquid before freezing.