- (2) Beef Soup Bones (with Meat)
- (2.3 lbs.) Marrow Bones
- (3) Carrots, cleaned & rough chopped
- (3) Celery Stalks, cleaned & rough chopped
- (1) Onion, peeled & quartered
- (1) Head Garlic, peeled but whole
- (2 Tbsp.) Apple Cider Vinegar
- (1 Tbsp.) Whole Black Peppercorns
- (2) Bay Leaves
- (1 1/2 tsp.) Kosher Sea Salt
- (2 Tbsp.) Oil for Sautéing
- (6-8 Cups) Cold Water
- Optional Ingredient:
- (1) Bunch Fresh Thyme
- Equipment Needed:
- (6 or 8-Qt) Electric Pressure Cooker
So what is the difference between broth and stock? According to FoodNetwork.com, "Stock is made by simmering animal bones, which release gelatin and proteins to yield a rich, deep flavor that’s further bolstered by mirepoix (chopped carrots, celery, and onion) and aromatics such as herbs and bay leaves.
Broth, on the other hand, relies primarily on meat (i.e. chicken, beef, shellfish) for flavoring, simmers for less time, contains a slightly less robust flavor, and usually has more sodium."
While many home cooks use store-bought stock and broth interchangeably FoodNetwork.com stated, "Stock has a richer, deeper flavor and mouthfeel, making it better at adding body to a dish, whereas broth might be a better choice when you want to let other flavors to shine."
Step 1: Rinse the bones to remove any blood and impurities.
Step 2: Rough-cut the celery and carrots and set aside. Then peel and quarter the onion.
Step 3: Press saute on the electric pressure cooker and use the Adjust button to set it to Normal.
Step 4: Once the electric pressure cooker reads Hot, add 2 Tbsp. of oil (I use avocado oil for its high smoke point) and saute the bones on all sides and ends, approximately 2 minutes per side. Saute the bones in groups if needed and add additional oil as needed.
Step 5: When done sauteing the bones, remove them from the pot and add a little water to deglaze the bottom of the pot (scraping all the brown bits off the bottom) leaving them in the pot for added flavor. Then press the Cancel button.
Step 6: Return the bones to the pot and add enough water to cover them. For reference, I used an 8-Qt. Instant Pot and added 8 cups of water. Then add the salt, peppercorns, apple cider vinegar, and fresh thyme (I used the last of what we had from my husband's herb garden). Apple cider vinegar helps draw minerals out of the bones.
Step 7: Close and lock the lid, and set it to seal. Press the Soup/Broth button until it reads 4 hours or use the "+" button to adjust the time until it reads 4 hours.
Step 8: With so much liquid in the pot, it can take 15-20 minutes to come to pressure. This is part of the cooking time. Until the pot comes to pressure, it will read ON. Once it has reached pressure, it will begin to count backward until complete.
Step 9: When the pressure cooker completes, it will read L0:00 and enters the keep warm phase. Allow the pot to release the pressure naturally for 30-40 minutes before opening the lid. The pot will begin to count up.
Step 10: When the pin drops or 40 minutes have elapsed, open the lid to the pot.
Step 11: Pour the broth into a bowl through a fine strainer then pour them into glass jars or bowls to cool. As the beef bone broth cools, the fat will rise to the top of the gel-like broth and solidify. It can be skimmed off the top and discarded or saved for high-heat cooking. What remains is a gelatinous broth to use in other recipes or to drink. If not using the broth right away, package it in smaller quantities in glass or a freezer bag. While I prefer glass containers for leftovers, I find it easier to save my broth in Qt. or Gallon freezer bags flat. It stores well that way and is easy to quickly defrost when needed.
Before using the fat from the beef bone broth for cooking, it must be rendered and the moisture removed. The fat can be saved in the freezer until enough is collected (from 2 or 3 more beef bone broth batches) to prepare unless you have a small 1.5 - 2-Qt crock pot.
To remove the moisture, place the fat in a slow cooker with the lid slightly ajar on low for 5-6 hours. This will allow the moisture to cook off. Strain the remaining liquid with a fine strainer or cheesecloth into a glass jar. Allow it to completely cool with the lid off at room temperature. Then seal and store in the refrigerator for several months. You then have a highly saturated fat that can be used in high-heat cooking with the added benefit of nutrients.
Recipe by Victoria Cook:
Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.