Homemade Bone Broth Recipe

Homemade Bone Broth Recipe

A savory, nourishing liquid made by simmering animal bones in an instant pot, slow cooker or on the stove.

4.80 from 5 votes

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Prep Time: 30

Cook Time: 3 35

Total Time: 4 5

Servings: 16 servings

Ingredients

1 lb beef soup bones
1 onion - quartered
4 garlic cloves - mashed
2 carrots - peeled and chopped
2 celery stalks - chopped
3 rosemary sprigs - or thyme sprigs
Salt and pepper - to taste

Instructions

Preheat the oven to 350°F. Place the bones on a baking sheet.
Bake for 35-45 minutes.
Add the bones to the bottom of the instant pot along with any grease or extra pieces that came out of them.
Chop up the vegetables and mash the garlic.
Add all vegetables to instant pot. Fill to the max line with water.
Close the lid and turn the steam release valve to "seal". Set the instant pot to low and 180 minutes (3 hours).
The instant pot will take some time to fully pressurize before it starts cooking (mine took about 30 minutes).
When the cooking time is complete, let it naturally release the pressure for 10-15 minutes. Once that's complete, carefully turn the steam valve to "vent" position (I usually do this with a wooden spoon so that my hand is far away from the steam). Once all steam has released, open the lid.
The broth will be a golden yellow color and the vegetables will be quite mushy.
Use a strainer, soup ladle and large bowl: Pour the soup through the strainer into a large bowl. Transfer the extra vegetables and bones to another bowl when they pile too high.
Repeat the process until all of the liquid has been strained through a fine mesh strainer.
The broth should be free from large pieces of vegetables.
Pour into mason jars or glass jugs and let those sit for 1 hour before transfering to the fridge.
Note: Do not drink the broth yet - it will be really "oily" at this stage. You must let it chill in the fridge for tallow to separate.
If you have good soup bones that still have some marrow on them, you can repeat the process!
Just add all the vegetables and bones back to the instant pot (no need to make more) and fill with water to the max line. Repeat the steps to cook from above.
This created another full batch of broth for me that was slightly different in color.
As the broth chills in the fridge it will create a hard top layer. This is the tallow. You can use a spoon to break through it.
The tallow can be stored in a bowl and used as a cooking oil - add it to anything you cook in a frying pan - eggs, vegetables, meat, etc. This can be stored in an airtight container in the fridge or on the counter.
Storage Instructions:
Fridge – Bone broth can be stored in the fridge for 1-2 weeks.
Freezer – Bone broth can be frozen in mason jars or freezer bags. Many people like to pour broth into ice cube trays to freeze, and then add the cubes to a freezer bag for quick and easy use in cooking.

Recipe Notes:

My favorite way to use bone broth: Pour into a small pot and let simmer until heated through. Feel free to season with salt and pepper, spices, fresh herbs, and chopped green onions. Pour into a bowl or mug and sip like you would a cup of tea.
Other ways to use bone broth: Use as a base for soups, stews, and sauces. Add it as the liquid to cook your whole grains and mashed potatoes for a greater depth of flavor.

How To Cook In A Slow Cooker

Add the bones and vegetables to the slow cooker. Fill the slow cooker with water about 2 inches from the top.
Turn slow cooker on low and let simmer for a minimum of 9 hours or more. I usually simmer mine for 24-36 hours. Top the slow cooker with more water as needed.

How To Cook On The Stove

Add the bones and vegetables to a large stockpot. Fill the pot ¾ full with water. Bring to a boil then reduce heat to let simmer for about 9 hours.
Add more water through the process if necessary. Scoop off extra scum from the top if needed.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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