Gelatinous Beef Bone Broth Recipe

Updated: Feb 2


In the winter months, it feels like my Instant Pot goes into overdrive. It's my go to for hearty soups, meals in a flash, and also this nutritious bone broth that I add to my dogs' meals.


Why Bone Broth?

Bone broth has been used for centuries when it comes to people and pets, and is considered a staple in traditional systems of medicine. Bone broth is nutrient rich and packet with collagen, amino acids, trace minerals and more. Bone broths are relatively easy to make and fairly inexpensive, which is why I try and make my own whenever I can!


All You'll Need:

  • 3lbs beef soup bones (try and get a variety such as knuckle bones, neck bones, shanks, marrow, pigs feet etc).

  • 1lb beef oxtail

  • 2-3 TBSP cider vinegar

  • 2 tsp grated ginger

  • 1 bunch parsley

  • Water

Tip: Depending on how gelatinous you'd like your broth, you can always add more collagen rich bones to ensure your broth will be bouncy. Try beef knuckle bones, shanks, feet, oxtails and limit your use of marrow bones. In this recipe, I used one marrow bone only.


EDIT: Using pigs feet works AMAZING to make your broth bouncier.

NOW, LET'S GET COOKIN'!


Step 1: Add Your Bones.

Insert your instant pot grate and add your raw bones inside the pot.

Step 2: Cover With Water.

Fill your Instant Pot with water until the water is just covering the bones. This is important as too much water can dilute the broth and it won't gel up as nicely.


Step 3: Add the Vinegar.

Add 2-3 tablespoons of cider vinegar and leave the bones, water and vinegar for a few minutes while you grate the ginger. The vinegar works to extract minerals and nutrients out of the raw bones, but the flavor of vinegar will not be present in the broth after cooking.


Step 4: Add Ginger & Parsley.

Add 2 tsp of grated ginger, and one roughly chopped bunch of parsley.

Step 5: Pressurize that Baby.

Seal your Instant Pot and place on "High" for approx. 2 hours.

Step 6: Wait & Release.

Once the Instant Pot is done cooking, do a natural pressure release. Once the pot is depressurized and safe to open, remove any large bones with tongs and discard.

Note: Do not feed any cooked bones to your dog. They are extremely dangerous.

Step 7: Strain.

Once the broth has cooled a bit, strain the remaining bones and contents of the pot into a large bowl. I like to use a fine colander lined with a cheese cloth to catch the bones and scum as I strain the broth into a large bowl or pot.


Tip: You can remove the marrow from the cooked bones or any meaty pieces you desire (this should be extremely easy - the meat should fall away from the bone). You can serve the cooked meat immediately or freeze it in an air tight container. These little bits are the perfect treat for enrichment toy stuffing!

Step 8: Portion and freeze.

Once cooled, skim the fat off the top of the broth and serve. If not serving immediately, chill for approximately 6 hours. Once cool, your broth should start to become gelatinous and bouncy.


Broth can be stored in the fridge for up to three days or in the freezer for up to 3 months.





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