Bone Broth

"This delicious bone broth is guaranteed to warm you up and nourish your entire body from the inside out. It’s rich in flavour and soul satisfyingly delicious. Best of all, the Instant Pot™ makes bone broth quick and easy enough to work into your regular routine."

1 1/2 5kg beef bones (shanks, oxtails, knuckles and neck work particularly well)
2 medium onions, quartered
2 carrots, cut into 4 cm pieces
4 celery stalks, including leaves, cut into 4 cm pieces
1/2 c apple cider vinegar
6 cm piece fresh ginger, peeled and cut into 2 cm pieces
1 piece of kombu (sea kelp), wiped with a damp paper towel
2 bay leaves
6 sprigs fresh thyme
12 black peppercorns
8c filtered water
parsley, for serving

Preheat oven to 230º C. Meanwhile, line a baking tray with baking paper. Place the bones on the banking tray and season generously with salt and pepper. Bake bones for 20 minutes or until golden brown.

Transfer the roasted bones to the Instant Pot, discarding any fat that may have run off during baking. Add all of the remaining ingredients to the pot inner, finishing with the water. Be sure not to pass the pot's max line. 8 cups of water is about right.

Secure the lid, move the Pressure Release Valve to Sealing. Press the Pressure Cook button and set the timer to 2 hours, then do a Natural Pressure Release.

Open the pot and strain out the solids. Taste the bone broth, and adjust the salt as needed. Serve your rich bone broth hot with a little fresh parsley stirred in at serving time. Bone broth will keep in the refrigerator for up to seven days or in the freezer for six months.

For more recipes from Jeanette Marie, Cook Global Eat Local, head to her website below:

https://cookglobaleatlocal.com/