Homemade Beef Bone Broth
ID: 30b9bdaf...
A rich, collagen-packed homemade beef bone broth made using a mixture of meaty bones for flavor and knuckle bones for gelatin. This recipe demonstrates how to make it quickly in a pressure cooker or traditionally in a stockpot.
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🍳 Cooking Flow
Roast a mix of meaty and knuckle beef bones at 200°C / 392°F for 30 minutes. → Place the roasted bones, onion, celery, carrot, and aromatics into a pressure cooker or stockpot. → Cover with cold water and cook (50 minutes under high pressure or simmer for 6 hours in a stockpot). → Strain the broth into a jar and store in the fridge or freezer.
Cooking Steps
Brief Cooking Order
Roast a mix of meaty and knuckle beef bones at 200°C / 392°F for 30 minutes. → Place the roasted bones, onion, celery, carrot, and aromatics into a pressure cooker or stockpot. → Cover with cold water and cook (50 minutes under high pressure or simmer for 6 hours in a stockpot). → Strain the broth into a jar and store in the fridge or freezer.
Introduction
A rich, collagen-packed homemade beef bone broth made using a mixture of meaty bones for flavor and knuckle bones for gelatin. This recipe demonstrates how to make it quickly in a pressure cooker or traditionally in a stockpot.
Step 1
Get a mixture of meaty bones for flavor and knuckles for collagen and gelatin from your butcher.
Step 2
Roast the bones in an oven preheated to 200°C / 392°F for about 30 minutes, or until they are golden brown.
Step 3
Transfer the roasted bones to a pressure cooker or a stockpot, filling the pot almost to the top with bones.
Step 4
Add the halved onion, celery stick, carrot, and optional bay leaves and star anise into the pot.
Step 5
Cover the ingredients completely with cold water.
Ingredients List
Important Notes
Using a mix of meaty bones and knuckles is essential; meaty bones provide rich flavor, while knuckles provide the gelatinous body.
Do not add too much water; only add enough to just cover the bones to keep the broth concentrated.
Broth will last up to 1 week in the fridge or up to 3 months in the freezer.
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