WHERE TO BUY BONE BROTH? HOW TO EASILY MAKE YOUR OWN
Ingredients
To roast the bones
- 1-2 lbs Organic beef marrow and neck bones
- 2 tbsp olive oil
- Pinch of pink Himalayan sea salt
- Pinch of fresh ground pepper
For the bone broth
- 1 Onion, roughly chopped with ends and skins included
- 1 Bunch of celery, roughly chopped (about 8 stalks)
- 3 Whole cloves garlic
- 3 Stems with springs fresh thyme
- 1 Bay leaf
- 1 tbsp Whole black peppercorns
- 1 tbsp Apple cider vinegar
- Water – enough to cover the bones
Instructions
Roast the bones
- Preheat oven to 450 degrees
- Line a lipped baking sheetwith foil
- Arrange bones in a single layer
- Drizzle with olive oil
- Sprinkle with salt and pepper
- Roast the bones for 25 minutes
- Allow to cool for 10 minutes
For the bone broth
- Using tongs, place roasted bones at the bottom of your Instantpot or Slow Cooker
- Add all vegetables, spices, and apple cider vinegar
- Pour enough water over the ingredients to cover the bones
- Secure Instantpot lid and close the steam valve
- Press the “pressure cook” button and set to high pressure
- Set the time to 4 hours
- When the cook time is complete, allow Instantpot to naturally release pressure for one hour
- Open the vent valve and strain the broth through a large colander
- Store in 16 ounce mason jars leaving 2 inches at the top
- Allow broth to cool for 30 minutes before closing the lids
- Refrigerate for up to 4 days and remove hardened fat before reheating
Notes
This recipe can be made in an Instantpot or an 8 quart slow cooker. If using a slow cooker, follow instructions above and cook for 48 hours on low.
Tried this recipe?Let us know how it was!