This recipe comes from my mum and makes a delicious side dish. Enjoy, I hope!
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 30 mins |
| Additional Time: | 35 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 cups |
Ingredients
- 3 pounds beef bones
- 2 medium carrots, roughly chopped
- 1 medium yellow onion, roughly chopped
- 1 medium head garlic, halved crosswise
- 2 tablespoons apple cider vinegar
- 2 fresh bay leaves
- 8 cups water, or more as needed to cover
- 1 teaspoon whole black peppercorns
- ½ teaspoon whole coriander seeds
- 3 whole cloves
- 1 ½ teaspoons kosher salt
Instructions
- 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 Saute function and bring to a boil, uncovered, about 20 minutes.
- Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions and seal the steam release handle; set 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 sieve lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones. Pour broth mixture into sieve. 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 serving containers and serve immediately, or let cool to room temperature, about 45 minutes, and store in the refrigerator for up to 3 days.
- Use oxtails, knuckles, neck bones, marrow bones, etc. If you can’t find oxtails and marrow bones, ask your butcher.