The Secret to Better Cooking: Homemade Beef Broth
Forget the bland, salty cartons from the grocery store. The real secret to next-level soups, stews, and sauces is a rich, deeply flavorful homemade beef broth. It’s the kind of kitchen staple that transforms good meals into unforgettable ones. For years, making it meant a stockpot simmering for hours on the stove, but not anymore! This Instant Pot recipe delivers that same slow-simmered taste and gelatinous goodness in a fraction of the time. Get ready to create your own liquid gold!
Ingredients
• 3-4 lbs / 1.4-1.8 kg grass-fed roasted beef bones
• 3 large carrots, peeled and halved
• 4 celery ribs, roughly chopped
• 1 large yellow onion, halved
• 2 large garlic cloves, mashed
• 1 tbsp / 15 ml apple cider vinegar
• 1 bay leaf
• Salt, to taste
• Filtered water, to cover
Instructions
1. Directions
2. Combine : Place the roasted beef bones, carrots, celery, onion, mashed garlic, apple cider vinegar, and bay leaf into the inner pot of your Instant Pot.
3. Add Water: Pour in enough filtered water to cover all the by about an inch, being careful not to exceed the max fill line.
4. Pressure Cook: Secure the lid and turn the pressure valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 75 minutes on High Pressure.
5. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. This is crucial for a clear broth and can take 20-30 minutes. The float valve will drop when it’s safe to open.
6. Strain the Broth: Carefully open the lid and strain the broth through a fine-mesh sieve into a large, heatproof bowl or pot. Discard the solids.
7. Cool and Skim: Let the broth cool to room temperature. For the best results, transfer it to a container and refrigerate overnight. This allows the fat to solidify on top.
8. Store: The next day, simply skim the solidified layer of fat from the surface. Your broth is now ready to use! Store it in an airtight container in the refrigerator for 5-7 days or freeze for up to 4 months.
Nutritional Information
• Per Serving: Calories 351 | Total Fat 11.3g | Net Carbs 0.32g | Protein 55.4g | Fiber 1.5g
Pro Tips
• Pro-Tips for Perfect Broth
• The Acid is Key: Don’t skip the apple cider vinegar! The acid helps break down the collagen and connective tissues in the bones, extracting valuable nutrients and creating a more gelatinous, nutrient-dense broth.
• Roast Your Veggies: For an even deeper, caramelized flavor, toss the carrots, celery, and onion with a little oil and roast them at 400°F (200°C) for 20-25 minutes before adding them to the pot.
• Perfect Portions for Freezing: Freeze your broth in ice cube trays or silicone muffin tins. Once frozen, transfer the pucks to a freezer bag. This makes it easy to grab a small amount for deglazing a pan or a larger portion for soups.
FAQ
Q: Why use apple cider vinegar in beef broth
A: The acid in the apple cider vinegar is a key ingredient that helps break down the collagen and connective tissues in the beef bones. This process extracts more valuable nutrients and helps create a more gelatinous, nutrient-dense broth.
Q: What are the best bones for making beef broth
A: This recipe recommends using 3-4 lbs of grass-fed roasted beef bones. Roasting the bones before adding them to the pot is essential for developing a deep, rich flavor.
Q: How do I get a clear beef broth
A: The secret to a clear broth is allowing the pressure to release naturally from the Instant Pot after the cooking cycle is complete. This slow depressurization, which can take 20-30 minutes, prevents the broth from becoming cloudy. Straining through a fine-mesh sieve also helps.
Q: How long does homemade beef broth last
A: You can store your homemade beef broth in an airtight container in the refrigerator for 5-7 days. For longer-term storage, it freezes well for up to 4 months.
