There’s nothing quite as comforting and nourishing as a cup of homemade beef bone broth. This recipe harnesses the power of your pressure cooker to extract every bit of goodness from the marrow bones, creating a rich, flavorful liquid gold in a fraction of the time. It’s the perfect healthy base for your favorite soups or a wonderfully restorative drink all on its own.

Ingredients

• 2 lbs / 900g beef marrow bones
• 2 cups / 240g green cabbage, shredded
• 1 medium-sized onion, sliced
• 1 cup / 120g celery stalk, chopped
• ½ cup / 15g fresh parsley, chopped
• ¼ cup / 60ml apple cider vinegar
• 2 tbsp / 30ml tomato paste, sugar-free
• 1 tsp / 5g salt
• 1 tsp / 2g cayenne pepper
• 1 tsp fresh rosemary, finely chopped

Instructions

1. Directions
2. Soak the Bones: Place the beef marrow bones in a large, deep bowl. Pour in the apple cider vinegar and add enough cold water to completely cover them. Sprinkle with salt and let them soak for 30-40 minutes. This step helps draw minerals from the bones.
3. Load the Pressure Cooker: Transfer the soaked bones and their liquid to the inner pot of your pressure cooker. Stir in the tomato paste, chopped celery, sliced onion, cayenne pepper, and fresh rosemary.
4. First Cook Cycle: Give everything a good stir. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on high pressure for 25 minutes using the ‘Manual’ or ‘Pressure Cook’ setting.
5. Add Cabbage & Second Cook: Once the timer finishes, perform a quick pressure release. Carefully open the lid, add the shredded cabbage, and stir. Reseal the lid and cook on high pressure for an additional 10 minutes.
6. Finish and Strain: After the second cook cycle, allow the pressure to release naturally. Once the pin has dropped, open the lid. Carefully remove the large bones with tongs. Place a fine-mesh sieve over a large bowl or pot and strain the liquid to remove all solids.
7. Store Properly: Transfer the finished broth into glass jars with tight-fitting lids. Allow it to cool before refrigerating. Use within 5-7 days or freeze for longer storage.

Nutritional Information

• Nutrition Per Serving
• Calories: 28
• Total Fats: 0.6g
• Net Carbs: 1.8g
• Protein: 2.9g
• Fiber: 0.6g

Pro Tips

• For a deeper, richer flavor, roast the beef bones on a baking sheet at 400°F / 200°C for 20-30 minutes until browned before soaking.
• After chilling the broth, a layer of fat will solidify on top. Easily skim this off with a spoon for a clearer, less fatty result.
• Freeze your finished broth in ice cube trays or silicone molds for perfectly portioned amounts that are ready to add to any recipe.

FAQ

Q: Why soak bones in apple cider vinegar
A: Soaking the beef bones in apple cider vinegar before cooking helps to draw out the valuable minerals from deep within the bones, resulting in a more nutritious and flavorful broth.

Q: Do I have to roast the bones before making broth
A: While not required, roasting the bones at 400°F / 200°C for 20-30 minutes is a pro tip that will add a much deeper, richer, and more complex flavor to your finished bone broth.

Q: How do I get a clear less fatty bone broth
A: To get a clearer, less fatty result, simply chill the finished broth in the refrigerator. A layer of fat will solidify on the top, which you can then easily skim off with a spoon.

Q: How long does homemade beef bone broth last
A: You can store this homemade beef bone broth in an airtight container in the refrigerator for 5-7 days. For longer-term storage, it freezes beautifully in freezer-safe containers or ice cube trays.