How To Make Bone Broth 3 Ways Recipes

BEEF BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

HOW TO MAKE BONE BROTH (3 WAYS!)

Steps:

• Add the beef bones, bay leaves, sea salt, and apple cider vinegar to an Instant Pot. Add the water to just under the max capacity line. Close the lid and then close the vent to the Sealing position. Press the "Manual" button and set to 120 minutes on High pressure.
• Allow the Instant Pot to naturally release before opening the lid. Remove and discard the beef bones and bay leaves.
• Add the beef bones, bay leaves, sea salt, and apple cider vinegar to the slow cooker. Fill with water to cover.
• Cook for at least 12 hours, or 24-48 hours for richer broth.
• Add the bones to a large stockpot. Fill with water to cover, leaving room at the top of the pot to keep it from boiling over.
• Heat on high to a rolling boil until you see foam rising to the top. Skim off any foam that you see and discard.
• Add the bay leaves, sea salt, and apple cider vinegar. Reduce heat and gently simmer for at least 12 hours, or 24-48 hours for richer broth.
• Cover a large bowl with a nut milk bag fitted over a fine-mesh strainer, and pour the bone broth through it to strain the liquid.
• Allow broth to cool, then scrape off the fat layer from the surface and discard. Store the bone broth in mason jars in the refrigerator.