This stuff is liquid gold and super simple to make. I drink a big mug every night and frequently use it to cook with
Ingredient:
2+ lbs 100% grass fed beef bones (I used a 2.5lb beef knuckle bone)
3 Tbsp apple cider vinegar
1 1/2 tsp salt (I always use Redmond Real Salt)
Filtered water
Directions:
1. Roast the bones in the oven at 350 degrees for 40 minutes
2. Place bones in the Instant Pot and add apple cider vinegar and salt
3. Add filtered water up to the max fill line
4. Set the Instant Pot to pressure cook on high for 4 hours. Let it do a full slow release. Do a second pressure cook on high for another 4 hours. Let it do a full slow release
5. Remove the bones. Strain the broth through a fine mesh colander
6. Refrigerate for up to 10 days or freeze for up to 3 months. Once cooled, the fat will form a layer on top of the broth. You can remove this for a leaner broth or use it as desired. The broth will be gelatinous when chilled- this is an indication of the amount of collagen in it. The thicker the better!
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