Prep Time:
20 mins
Cook Time:
3 hrs 35 mins
Additional Time:
35 mins
Total Time:
4 hrs 30 mins
Servings:
8
Yield:
8 cups
Ingredients
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Place beef bones on a large rimmed baking sheet.
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 Sauté function and bring to a boil, uncovered, for about 20 minutes.
Skim the top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Sauté function.
Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set the 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 strainer lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones from broth, then pour into the prepared strainer. 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 glasses and serve hot or let cool to room temperature, about 45 minutes, then store in the refrigerator for up to 3 days.
Recipe Tip
Use beef bones, like oxtails, knuckles, neck bones, marrow bones, etc. If you can't find oxtail and marrow bones, ask your butcher.
Nutrition Facts (per serving)
| 25 | Calories |
| 0g | Fat |
| 6g | Carbs |
| 1g | Protein |
