Place beef bones at the bottom of your pot. Roughly chop the vegetables. Add garlic cloves and herbs of your choice. Cover bones with purified or filtered water to the max line on your pot, about 4-6 cups of water. Press manual or pressure cook on your instant pot and add 190 minutes to cooking time. Make sure your knob on top of the lid is placed in the middle on 'sealed". Once the timer is done, let the instant pot depressurize naturally, around 30 minutes.
Strain the broth and discard the veggies and herbs. Let broth cool to room temperature. Once cooled, pour the broth into mason jars. Do not put a lid on the jars. Refrigerate overnight to let the fat raise to the top. The broth should be gelatinous.
Place beef bones at the bottom of your pot. Roughly chop the vegetables. Add garlic cloves and herbs of your choice. Cover bones with purified or filtered water to the max line on your pot, about 4-6 cups of water. Cook on medium for 12-24 hours. If you start cooking time in the evening, you can let it cook overnight until the next day. The longer you let it slow cook the better, 36 hours max.
Strain the broth and discard the veggies and herbs. Let broth cool to room temperature. Once cooled, pour the broth into mason jars. Do not put a lid on the jars. Refrigerate overnight to let the fat raise to the top. The broth should be gelatinous.
Place beef bones at the bottom of your pot. Roughly chop the vegetables. Add garlic cloves and herbs of your choice. Cover bones with purified or filtered water to the max line on your pot, about 4-6 cups of water. Bring to a boil. Simmer for about 30 minutes. Lower heat to Low/Medium, making sure to keep a light simmer, and cook for 12-36 hours.
Strain the broth and discard the veggies and herbs. Let broth cool to room temperature. Once cooled, pour the broth into mason jars. Do not put a lid on the jars. Refrigerate overnight to let the fat raise to the top. The broth should be gelatinous.
In a saucepan, mix 1/2 cup of broth with a 1/2 cup of water. Season with garlic powder, cumin powder, pink Himalayan sea salt and pepper to taste.
Ingredients
Directions
Place beef bones at the bottom of your pot. Roughly chop the vegetables. Add garlic cloves and herbs of your choice. Cover bones with purified or filtered water to the max line on your pot, about 4-6 cups of water. Press manual or pressure cook on your instant pot and add 190 minutes to cooking time. Make sure your knob on top of the lid is placed in the middle on 'sealed". Once the timer is done, let the instant pot depressurize naturally, around 30 minutes.
Strain the broth and discard the veggies and herbs. Let broth cool to room temperature. Once cooled, pour the broth into mason jars. Do not put a lid on the jars. Refrigerate overnight to let the fat raise to the top. The broth should be gelatinous.
Place beef bones at the bottom of your pot. Roughly chop the vegetables. Add garlic cloves and herbs of your choice. Cover bones with purified or filtered water to the max line on your pot, about 4-6 cups of water. Cook on medium for 12-24 hours. If you start cooking time in the evening, you can let it cook overnight until the next day. The longer you let it slow cook the better, 36 hours max.
Strain the broth and discard the veggies and herbs. Let broth cool to room temperature. Once cooled, pour the broth into mason jars. Do not put a lid on the jars. Refrigerate overnight to let the fat raise to the top. The broth should be gelatinous.
Place beef bones at the bottom of your pot. Roughly chop the vegetables. Add garlic cloves and herbs of your choice. Cover bones with purified or filtered water to the max line on your pot, about 4-6 cups of water. Bring to a boil. Simmer for about 30 minutes. Lower heat to Low/Medium, making sure to keep a light simmer, and cook for 12-36 hours.
Strain the broth and discard the veggies and herbs. Let broth cool to room temperature. Once cooled, pour the broth into mason jars. Do not put a lid on the jars. Refrigerate overnight to let the fat raise to the top. The broth should be gelatinous.
In a saucepan, mix 1/2 cup of broth with a 1/2 cup of water. Season with garlic powder, cumin powder, pink Himalayan sea salt and pepper to taste.