Bone broth is one of the most nourishing soups you can have. It’s full of collagen and minerals that have seeped out of the bones and joints. It’s especially helpful for healing the gut lining. As you’ll see, bone broth should be gelatinous once it has cooled. I prefer to make bone broth in an Instant Pot because it takes a lot less time. And I’m a fan of making life easier wherever and whenever I can. If you don’t have an Instant Pot or pressure cooker, you would do this recipe as written, except in a large covered pot on the stove, bring to a boil, then cook on low-medium heat for around 12 – 14 hours (the bones and tissues should be falling apart).
I cook this every couple weeks and keep a supply in mason jars in the freezer. Simply take out a jar to defrost overnight and heat it up and drink it with a squeeze of lemon or lime. It’s a cozy healing drink for the morning or any time of day!
INGREDIENTS
- 1 – 2 lbs beef (grass-fed/finished) or pork bones (pasteur-rasised)
- Filtered water
- 1 onion
- 2 carrots
- 2 celery sticks
- 2 bay leaves
- ½ bunch parsley or cilantro (optional)
- 2 tbsp apple cider vinegar
- Pinch of whole black peppercorns
- Sea or Himalayan salt
METHOD
- Preheat oven to 350 F.
- Place bones in a glass pyrex baking dish.
- Pour some water to just cover the bottom of the dish.
- Brown the bones in the oven for 30 min.
- Meanwhile, roughly chop the onion, carrots, celery, cilantro or parsley.
- Add all ingredients to the Instant Pot.
- Then add the bones.
- Then fill the pot with filtered water to just cover the bones.
- Pressure cook on high for 3 hours.
- Let the pressure button release on its own.
- Filter the broth through a sieve into a large glass bowl.
- Pour broth into mason jars.
- Put jars into fridge and the next day remove the fat layer.
- Can keep the broth in the fridge that week or store in the freezer for longer.
If you’re making this in a regular pot on the stovetop, everything is the same except you will need to first bring it all to a boil and then cook it on low-med heat for 12+ hours (which is one of hundreds of reasons to invest in an Instant Pot!).
This is what bone broth should like if your broth is packed with collagen – like a jiggly gelatinous well-formed mound.
