Pressure Cooked Beef Bone Broth

As I suggested in my posts covering the importance of maintaining adequate intake of calcium, bone broth can be a great alternative for those who do not tolerate dairy foods.

A good bone broth can have as much as 100mg per tablespoon, or 1600mg of calcium per cup!  That's excellent!

Follow the easy steps to make your own bone broth.

You can see how thick and gelatinous it came out in the video below.  I think using a pressure cooker or Insta Pot help really pull the minerals out of the bones to make a very calcium and collagen-rich broth!

 I also have a Basic Stove-Top Chicken & Turkey Bone Broth Recipe on my website, including different ingredients you can add to further fortify your bone broth.

Super Gelatinous & Calcium-Rich BEEF Bone Broth



1) Stock pile your bones!  After eating, I'll keep bones in a container in the fridge, or in a freezer bag until ready.  While I have until now typically made bone broth from poultry, and occasionally have used the bigger round beef shank bones or pig toes, these bones from our steaks made a great broth!

You can use whatever you like.  The joints contain cartilage, and the feet of chickens or other animals are considered ideal for making a collagen-rich bone broth.  You can use a mix of bones, carcass, and/or the feet, toes, neck, or other parts. You can even add some fresh meats with the bones if desired.  When doing a chicken bone broth, I may add a mix of carcass bones and fresh drumsticks or wings.



2) Place bones in  your pressure cooker, Insta Pot, or stock pot.  Cover with water.  Add a strip of kelp or kombu seaweed to further mineralize and flavor your broth.

3) Add about 2 tablespoons of vinegar.*  

If using vinegar, we generally use cider vinegar, but red wine vinegar is good in beef broth as well.  The vinegar flavor is not detected in the final broth.  The acid pulls the minerals out of the bones.  You could add fresh lemon instead if you like.

*I think this is more essential if cooking with a traditional stove-top method.  I have not needed the vinegar for the pressure-cooking method.  

4) Pressure cookers and Insta Pots are ideal for this.  Bring up to pressure on a high heat, then reduce to a medium to medium-low, and simmer for several hours ~ at least 3, and up to 4 or 5.  Just pay attention to the sounds, and/or follow instructions if using an Insta Pot.  The Insta Pot will be much quicker!

5) Strain.  Keep in jars in the fridge.  That creamy off white layer on top is good quality tallow from what fat and meat remained on the bones.  Keeping this layer on top helps preserve the broth.  We usually add some when warming up broth to enjoy.  



This broth came out super creamy, indicating high calcium, and very gelatinous,
a sign of being rich in collagen.  Score on both counts!  One cup can contain
as much as 1600mg of calcium, or about 100mg per tablespoon!
6) When ready to eat, just heat some, as is or dilute with a little water.  Season with salt and enjoy! 

Great with the slow roasted meats for a super simple and nutrient-rich meal!





Learn how simple it is to prepare slow-roasted meats in this post here.

This is the quintessential time-saver for busy people!  We often prepare enough different roasts, chicken, or even meatloaf all at once on Sundays, so all we have to do all week is slice it and eat it or pack it to go.

Here are some pressure cookers and Insta Pots.



As always, any purchases made through the links provided potentially helps me with a small commission, and is greatly appreciated!!!







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