If there’s one thing to switch from store-bought to homemade that will yield both endless flavor and provide deep nutrition–it’s bone broths and stocks. Learning how to make these (which in essence typically means just learning to save up the bones from meals you have throughout the month!) is a simple process, with high return on investment. Bone broth provides our bodies with an easily digestible source of gelatin, collagen, minerals and more–nutrients our bodies need and often do not encounter as regularly as we all might hope! From a nutritional standpoint, this is why we add the apple cider vinegar into the cooking liquid; it helps the initial breakdown of the bones and joints, so we can have as efficient of a cooking time as we can while the pot bubbles away.
Beef Bone Broth
- 2-3 lbs beef bones use a variety such as beef marrow, knuckle, rib, or neck bones
- 2 tbsp apple cider vinegar
- 1 onion
- 2 carrots
- 2 stalks celery
- 3 quarts water
Combine all ingredients in either a crockpot or an Instant Pot. If in the crockpot, fill to cover with water (can add more or less to accomplish this), turn to low and allow to cook for 12-24 hours. If in the Instant Pot, make sure you haven't filled past your max fill line (noted along the inside wall of the cooking vessel), set the pot to manual and allow to cook for 90-120 minutes.
Once done cooking, you can quick release (might spew some liquid along with the steam) or simply let the Instant Pot naturally release.
Transfer to glass mason jars to store both in the fridge or freezer. You can also pour into ice cube trays and freeze, so you'll always have 1 ounce frozen cubes of the broth to quickly add and melt into any dish (my personal favorite!)
Use in soups, braises and stews, or heat up and drink by the mugful with a pinch of sea salt.
With an instant pot, this recipe can take between 90-120 minutes.