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Savory, warm, soothing, and everything you want in a bone broth. Pepper, coriander, and cloves all shine, adding warmth and depth of flavor, but none overpower in any way. Drink warm as-is, or use as a base for soups, stews, etc. Broth will keep in the freezer for up to 2 months.

Recipe Summary

prep:
20 mins
cook:
3 hrs 30 mins
additional:
35 mins
total:
4 hrs 25 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Place beef bones on a large rimmed baking sheet.

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  • Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.

  • Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Saute function and bring to a boil, uncovered, about 20 minutes.

  • Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set timer for 2 hours. Allow 30 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.

  • Place a large fine-mesh sieve lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones. Pour broth mixture into sieve. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.

  • Divide among serving containers and serve immediately, or let cool to room temperature, about 45 minutes, and store in the refrigerator for up to 3 days.

Cook's Note:

Use oxtails, knuckles, neck bones, marrow bones, etc. If you can't find oxtails and marrow bones, ask your butcher.

Nutrition Facts

25 calories; protein 0.8g; carbohydrates 5.5g; fat 0.1g; sodium 380.7mg. Full Nutrition
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