Savory Beef Bone Broth

One of my ultimate “mom hacks” is my weekly batch of bone broth. My youngest currently will not touch any animal proteins, so I cook almost all of his warm food (grains especially) in bone broth to add protein and nutrients. I make either chicken, beef, or lamb depending on what bones I have on me and what flavor I am feeling. This week, I made beef broth and I have to say that the beef version almost never disappoints. It’s super savory and adds an amazing layer of flavor to anything I put it in. Here’s how I make it:

Ingredients:

• 2-4 lbs beef bones

• Thyme

• Rosemary

• An onion, quartered

• Some garlic cloves if you have it

• (Optional) a carrot, roughly chopped and a piece of celery, roughly chopped

• 1-2 tbsp apple cider vinegar

• 3-4 quarts of water (see note)

Note: In my experience, 3 quarts of water is the perfect amount to create a beautiful, gelatinous broth that is jello like when cold and melts into a perfect, collagen filled liquid.

Method:

Instant pot:

1. Roast your beef bones at 400 degrees for about 30 minutes until they develop a nice char to them. This will add depth to the flavor

2. Combine your roasted bones along with the rest of your ingredients into your instant pot and secure the lid

3. Pressure cook on high for 4 hours

4. When your instant pot is finished cooking, release the pressure manually.

5. Strain your broth into jars and refrigerate or freeze.

Slow Cooker:

1. Roast your beef bones at 400 for about 30 minutes until they develop a nice char on them. This will add depth to the flavor.

2. Combine your roasted bones along with the rest of your ingredients into your slow cooker and secure the lid.

3. Cook on low for 12-24 hours

4. Strain your broth into jars and refrigerate or freeze

Stove top:

1. Roast your beef bones at 400 for about 30 minutes until they develop a nice char on them. This will add depth to the flavor

2. Combine your roasted bones along with the rest of your ingredients into your stock pot and secure the lid.

3. For the stovetop method, you can probably do more water, because the point is to simmer it until it essentially reduces

4. Simmer on the stove for 24-48 hours.

5. Strain your broth into jars and refrigerate or freeze.

Let me know if you guys try this one and what you think! :)