(Total Time: 4 HOURS 30 MIN| Serves: 6)
4 lbs beef marrow bones
1 tbsp lemon juice
2 tsp salt
2 bay leaves
¼ cup fresh celery leaves, finely chopped
Rinse well and drain the bones. Place in a deep bowl and cover with water. Drizzle with the lemon juice and soak for 30 minutes.
Transfer the bones along with the liquid to your instant pot. Add bay leaves and sprinkle with salt and celery.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Slow Cooker’’ button and set the timer for 4 hours on low heat.
When done, release the pressure naturally and open the lid. Optionally, sprinkle with some more lemon juice and strain the liquid.
Cool to a room temperature and refrigerate until use.
Per Serving (Calories 18 | Total Fats: 0.6g | Net Carbs: 0.2g | Protein: 2.8g |Fiber: 0.1g)