Fearless Eating Beef Broth
(Total Time: 1¾ HOURS| Serves: 8)
3 pounds grass-fed beef neck bones
1 quartered yellow onion
½ head chopped celery
2 peeled and halved carrots
4 peeled garlic cloves
4-5 fresh thyme sprigs
3 bay leaves
Salt and ground black pepper, to taste
Filtered water (as required)
In the pot of Instant Pot, add all ingredients with enough water to just cover the mixture.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 90 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer to a container and refrigerate overnight.
Remove solidified fat from the top of the chilled broth.
You can preserve this broth in the refrigerator for about 5-7 days or up to 3-4 months in the freezer.
Per Serving (Calories 331|Total Fat 10.6g| Net Carbs o.43g| Protein 52g| Fiber 0.8g)