Grassfed/Grass Finished Beef Bone Broth - Instant Pot

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.

by 3tranch

Grassfed Bone Broth Broccoli Soup & Sprouted Grilled Cheese Sandwich

Delicious, healthy dinner that will please your whole family. January has been all about cooking healthy meals, but not sacrificing the taste. Grassfed bone broth brings wonderful richness to this dish to warm you up on a cold day. Soup and grilled cheese sandwich is a staple dinner at our ranch, especially after a chilly day full of chores.

Ingredients
- 1 head of broccoli cut up into bite size pieces
- 1/2 sweet onion - chopped
- 2 medium carrots - chopped
- 2 cloves of garlic - minced
- 2 tablespoons of grassfed butter
- 2 tablespoons of corn starch
- 32 oz 3T grassfed bone broth - https://3tranch.com/homemade-beef-broth/
- 1 cup grassfed milk and 1/2 cup shredded Cheddar
- salt and pepper to taste
- secret ingredient - 1 teaspoon of nutmeg

 

Directions
- Saute onion, carrots, broccoli and garlic in butter.
- Sprinkle corn starch over the vegetables and let it cook for a couple of minutes, constantly stirring.
- Slowly pour in the bone broth and milk while stirring.
- Season with salt, pepper and nutmeg.
- Simmer for 15 minutes.
- Take out 2 cups of cooked vegetables from the soup. Use immersion blender to pure the soup, put in your cooked vegetables. This will give the soup really nice texture, yet still have some whole veggies in it. Stir in Cheddar cheese.

I typically serve grilled cheese sandwiches with this soup. Recently, we have switched to sprouted bread to go with our January healthy meals. Sprouted grain bread is made from whole grains that have begun to sprout, or germinate.However, what you might think of as a grain is really a seed. With proper moisture and warmth, whole grain seeds begin to sprout into a plant.The sprouting process offers several nutrition benefits, compared to breads made from unsprouted grains or grain flours.In fact, sprouting changes the nutritional profile of the grains, making their nutrients more readily available and possibly easier to digest.

Our cows enjoy fodder sprouts every morning and the humans are enjoying sprouted bread! You can purchase sprouted bread at your local grocery store, in the freezer section.

by 3tranch

3T Beef Ramen

We had a couple of weeks earlier this winter, when the whole family was under the weather and beef broth was on the remedy list for colds. The hot broth or soup can help you ease any harsh cold or ache. My kids became big fans, especially when I started adding Ramen noodles. Our beef bundles include soup bones, which are perfect for making healthy grassfed/grass finished beef broth.

We hope you will try our recipe and your family will love it as much as ours.

 

Ingredients:

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. (You can certainly use the meat from the bones in this Ramen).
  • The next day, your broth will have gelatin consistency and will have a thin layer of fat.
  • When getting ready to use the broth for your Ramen, stir the gelatin broth to incorporate the healthy fat, so you can measure 3 cups of broth.
  • 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.
  • Since the broth will turn into gelatin, I typically delude it with water.

 

Ramen

  • 3 squares of your favorite Ramen (Costco or King Soopers have plenty of tasty choices)
  • Veggies of your choice - cut into bite size pieces
    • 1/2 onion
    • 1 red bell pepper or 1 large thinly sliced carrot
    • 1 zucchini
    • 8 mushrooms
    • 1/2 bok choy
    • 1/2 cup of fresh snap peas
    • 1 can (14oz) bean sprouts
  • 1 tablespoon fresh ginger
  • 2 tablespoons soy sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 3 cups beef broth
  • 3 cups water
  • 1/2 tablespoon salt to season the soup before serving
  • 4 hardboiled egg

Directions:

  • Cut up your vegetables into bite size pieces.
  • Stir fry your vegetables in 1 tablespoon of sesame oil, after a couple of minutes add 1 tablespoon of canola oil.
  • Stir ginger and soy into the vegetables.
  • Taste it and use salt and pepper to taste.
  • Heat up 3 cups of water and 3 cups of broth in a big pot.
  • Bring to boil and put in three squares of Ramen noodles. (Cook per directions on the box. It doesn't take long).
  • Mix your stir fry vegetables into the broth with noodles.
  • Season with salt. I have used about 1/2 tablespoon. It is a big pot of soup.
  • Serve with hardboiled egg in each bowl.
  • Serves 4 people.

Dobrou chut!

 

 

by 3tranch