You’ll need an InstantPot for this one or a large pot that you’re going to simmer and babysit on a stove for 6-10 hours. It’s why I love the InstantPot – you set it and forget it. I have a cup of bone broth most days, but I love adding it to soups and sauces. It makes a huge difference.

Your only prep is to start a large pot of water to boil before the class starts and preheat your oven to 450 degrees. We’ll need a large pot to boil the bones and then a sheet tray to roast them. You can skip these steps but I wouldn’t recommend it.

Chicken feet make great broth, but you can buy a rotisserie chicken and just pick all the meat off, you can use large knuckle bones from cows, pigs, lambs. I haven’t done it with fish bones, but I’m sure it works. Fish heads also work.

Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.

For this recipe:

Instant Pot – 6 Qts or Instant Pot – 8 Qts
Large Pot
Sheet Pan

Other highly recommended items:

Cookware:

Food thermometers:

Chef’s knives:
- Wusthof Classic 8-Inch Chef’s Knife
- Victorinox Fibrox Pro Chef’s Knife

Cutting boards:
- Teak Cutting Board – Rectangle Board With Hand Grip And Juice Canal (larger)
- Teak Cutting Board – Rectangle Edge Grain Board With Corner Hole And Juice Canal (smaller)

Mineral oil for cutting boards:
- Food Grade Mineral Oil for Cutting Boards, Countertops and Butcher Blocks

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Beef Bone Broth

AuthorJim BrownCook Time4 hrsTotal Time4 hrs

This is a game changer. It will transform your soups, stews and sauces, but more importantly it will make you 10 feet tall and bulletproof. Your mileage may vary...

Kitchen Essentials

Instant Pot - 6 Qts or Instant Pot - 8 Qts
Large Pot
Sheet Pan

Prep

Your only prep is to start a large pot of water to boil before the class starts and preheat your oven to 450 degrees. We'll need a large pot to boil the bones and then a sheet tray to roast them. You can skip these steps but I wouldn't recommend it.

Ingredients

3 -4 Pounds of Bones - Lots of options - Chicken Feet and Chicken Carcass is great, large beef bones like knuckle bones are great, or you could get a rotisserie chicken and pick the meat off and use the bones

3 Cloves of Garlic- Unpeeled -Smashed and Rough Chopped

1 Large Onion - Unpeeled - Rough Chopped

1 2" Piece of Ginger - Unpeeled - Sliced

½ Jalapeno - Stemmed and Seeded

1 tbsp Fish Sauce

1 tbsp Turmeric Powder or a Couple of Turmeric Roots

Veggies Parts - I save Collard or Kale Stalks, But A Couple of Stalks of Celery Will Work Great

1 tbsp Pepper Corns

2 tbsp Salt

¼ cup Apple Cider Vinegar

1

This one is super easy. We're going to boil the bones for 5 minutes and then rinse them off in a colander. Then we're going to roast them in a 450 degree oven for 15 minutes and then put them in an Instant Pot with the rest of the ingredients and enough water to reach the max level mark and set if for 4 hours and let them do their thing. At the end of 4 hours we'll let the Instant Pot cool for 10 minutes and then quick release the rest of the steam. Strain the broth through a fine mesh wire strainer and refrigerate the broth. The next day remove the fat layer on top.

Enjoy!

Ingredients

3 -4 Pounds of Bones - Lots of options - Chicken Feet and Chicken Carcass is great, large beef bones like knuckle bones are great, or you could get a rotisserie chicken and pick the meat off and use the bones

3 Cloves of Garlic- Unpeeled -Smashed and Rough Chopped

1 Large Onion - Unpeeled - Rough Chopped

1 2" Piece of Ginger - Unpeeled - Sliced

½ Jalapeno - Stemmed and Seeded

1 tbsp Fish Sauce

1 tbsp Turmeric Powder or a Couple of Turmeric Roots

Veggies Parts - I save Collard or Kale Stalks, But A Couple of Stalks of Celery Will Work Great

1 tbsp Pepper Corns

2 tbsp Salt

¼ cup Apple Cider Vinegar

Directions

1

This one is super easy. We're going to boil the bones for 5 minutes and then rinse them off in a colander. Then we're going to roast them in a 450 degree oven for 15 minutes and then put them in an Instant Pot with the rest of the ingredients and enough water to reach the max level mark and set if for 4 hours and let them do their thing. At the end of 4 hours we'll let the Instant Pot cool for 10 minutes and then quick release the rest of the steam. Strain the broth through a fine mesh wire strainer and refrigerate the broth. The next day remove the fat layer on top.

Enjoy!

Notes

Beef Bone Broth

Ingredients Directions

Beef Bone Broth

Kitchen Essentials

Ingredients

Directions

Notes

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