Making really good beef bone broth takes a few extra steps, compared to chicken bone broth, but the effort is worth it. In this article I will show you step by step how to make beef bone broth.
PROCUREMENT OF BEEF BONES
Sourcing local, pastured raised beef bones is always the ideal. I usually find my bones from Farmers Market’s or when I haven’t been able to find them, I have ordered a large case of knuckle bones from Azure Standard. The local option is usually the cheapest. Connecting to local farms can feel intimidating and difficult. Many small farmers don’t have a large online presence. Thus, “googling” for local farms may not always yield the best results. This is why I encourage you to look through local Farmer’s Markets and even Facebook. Many farmers will have a page on Facebook.
TYPES OF BEEF BONES
Chicken broth is pretty straightforward: get a carcass and some feet if you can. Cows are a much larger animal and have more bones and a variety of bones. I suggest a variety of bones to make the best broth. The catch is that most farmers won’t sell their beef bones in a “variety pack”. This is something specific that would have to be communicated to the butcher. So, if you have that opportunity, it is probably easier to get the bones all mixed together. I’ve also learned over the years that many farmers have different definitions of “soup bones”. So, you may never know exactly what you will get.
In order to get a good mix of beef bones I suggest the three following types for a well rounded beef stock:
Meaty bones (have some meat attached to them)
Marrow bones (have marrow inside the bone)
Knuckle bones
MAKE IT EASY
Once you procure a variety of bones you can break them apart and make your own “variety” beef broth package of bones. Then, you just grab and make your broth!
HOW TO MAKE BEEF BONE BROTH IN INSTANT POT
Time needed: 4 hours
How to make flavorful beef bone broth, in an instant pot, from a variety of beef bones.
You will need:
-meaty bones, marrow bones, and knuckle bones. Start with one of each then decide if you have room for more.
-1-2 bay leaves
-10-15 peppercorns
-3-5 garlic cloves, peeled
-1 onion, quartered
-2 carrots, chopped into thirds
-2 celery sticks, chopped into thirds
-handful of fresh parsley
- Preheat oven and Soak marrow and knuckle bones
Preheat oven to 350. Place marrow and knuckle bones in the instant pot with water, a few inches below the fill line and 1-2Tbs apple cider vinegar. Allow to sit for 30 minutes before cooking.
- Roast meaty bones
Place meaty bones on roasting pan with edges (some juices will cook off) and place in the oven. Roast 5-15 minutes until lightly browned. Watch the bones carefully. It is hard to give an exact time because all meaty bones are cut different, have different amounts of meat, etc. Too much roasting will produce a burnt like flavor to your broth. I prefer just a small amount of browning.
- Place meaty bones in the instant pot with other bones
Put all bones in instant pot. Check to make sure pot is not overfilled, add or subtract water as needed for instant pot. Make sure valve is on “sealing”. Cook on high pressure for 2 hours. Follow all manufactures instructions for operating instant pot safety.
- Naturally release pressure
Do not manually release pressure. Allow pressure to naturally release, this usually takes about 30 minutes.
- Add aromatics
After pressure is released and you can safely open the instant pot, add aromatics (1-2 bay leaves, 10-15 peppercorns, 3-5 garlic cloves, 1 onions, 2 celery stalks with leaves, 2 carrots, handful of parsley) Cook broth with aromatics for 30 more minutes on soup setting.
- Naturally release pressure
Do not manually release pressure. Allow pressure to naturally release, this usually takes about 30 minutes.
- Cool and strain broth
Allow broth to cool a little and then pour the broth mixture over a mesh wire strainer into a large bowl. Transfer to glass containers. Allow broth to cool until there is no steam coming off of the glass. Once the steam is gone, transfer the broth to refrigerator. Keep lid off until fully cooled.
- Skim fat
Skim fat once fat has solidified. Fat in broth usually gives it a greasy taste which is not desired. The fat can be set aside and used for cooking.
- Store in fridge or freezer
Broth in the fridge will last about 5 days. Broth in the freezer lasts several months. I enjoy freezing broth into cubes so I can easily pull it out and use in cooking.
HOW TO USE BONE BROTH
Bone broth can simply be a warming drink. You can also cook it into soups, stews, gravies, rice, or other sauces. It is a great way to add a depth of flavor and nutrition.
WHY CONSUME BONE BROTH
Refer back to this article on the benefits of consuming bone broth.
From my kitchen to yours, I wish you the best of health for years to come!
-Bowyn