Beef Broth
- 2 3T soup bone packages (about 3 lbs)
- 3 large carrots – roughly chopped
- 4 stalks celery – roughly chopped
- 1 onion – roughly chopped
- 10 cups of water
- 1 tablespoon canola oil
- 2 tablespoons apple cider vinegar
Directions:
- Pre-heat oven to 375.
- Cut up your veggies into large chunks.
- Put soup bones and veggies on a cookie sheet and mix with 1 tablespoon of canola oil.
- Roast in the oven for 45 minutes.
- I don’t use any salt and pepper at this point as I want to be able to season my broth as I’m making other dishes with this delish liquid.
- Put your roasted bones and veggies into the Instant Pot.
- Pour in 10 cups of water and 2 tablespoons of apple cider vinegar.
- Seal the lid and set it for 120 minutes on high manual.
- Use slow release.
- Discard bones and vegetables and store your broth in the fridge.
- The next day, your broth will have a thin layer of fat. Don’t forget to mix it before using it to redistribute the healthy fat layer.
- The broth will last up to a week in the fridge or you can freeze it as well. I’m a big fan of using ice cube trays to freeze my broth in.
- You can use the broth in sauces, soups, drink it..
- Just two ice cubes of beef broth will bring a huge flavor to any of your dishes.