Beef Bone Broth

Name: Beef Bone Broth
Yield: 2
Ingredients: 3 to 4 pounds beef marrow bones for stock; 2 tbsp olive oil; 3 celery stalks, cut into thirds; 3 medium carrots, cut into thirds and halved lengthwise; 1 medium onion, cut into wedges; 1 garlic bulb, halved; 1 jalapeño pepper, halved*; 2 fresh bay leaves; ½ cup lightly packed Italian parsley; 2 tsp apple cider vinegar; 1 tsp coarse kosher salt; 1 tsp whole black peppercorns; 8 cups to 10 cups filtered water

Not up for a meal? No worries! Drink your bone broth.

Not up for a meal? No worries! Drink your bone broth. Brighten the flavor with a few squeezes of lemon or lime. Or blend it into a fruit smoothie.

Makes 2 servings

Ingredients

3 to 4 pounds beef marrow bones for stock
2 tbsp olive oil
3 celery stalks, cut into thirds
3 medium carrots, cut into thirds and halved lengthwise
1 medium onion, cut into wedges
1 garlic bulb, halved
1 jalapeño pepper, halved*
2 fresh bay leaves
½ cup lightly packed Italian parsley
2 tsp apple cider vinegar
1 tsp coarse kosher salt
1 tsp whole black peppercorns
8 cups to 10 cups filtered water

Directions

Preheat oven to 400°F. Arrange beef bones on a baking sheet and drizzle with olive oil. Roast for 45 minutes. Remove from oven and cool slightly.
Transfer roasted bones to pot in multicooker. Add remaining ingredients, using enough water to cover ingredients.
Cover multicooker and cook on high pressure for 90 minutes. Release steam naturally for 10 minutes, then turn valve to Venting to quick-release any residual steam. Carefully remove the lid, allowing any remaining steam to escape away from you.
Pour the broth through a fine-mesh sieve into a large bowl. Discard the solids. Slightly cool the broth, then refrigerate until fat solidifies on top. Remove fat with a spoon and discard.
Ladle broth into airtight jars or containers. Store in refrigerator up to 4 days or freeze up to 3 months.
*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.