Learn how to make gelatinous beef bone broth at home with just a few ingredients. This recipe provides options for using a pressure cooker or slow cooker, yielding approximately 2 gallons of nutrient-dense broth and beef tallow.
1. Preheat oven to 400F and place beef bones on a parchment-lined baking sheet. It's fine if they are frozen.
2. Roast for about 45 minutes to an hour, or until they are browned and caramelized. They may need a little more time if frozen, but the goal is browning and caramelization for improved flavor.
3. Move the roasted bones to a large pressure cooker (e.g., 10-quart Instant Pot) or slow cooker. Cover the bones with water, aiming for about 1 inch above the bones. It's okay if small pieces are sticking out, but mostly submerge them.
4. Add 2 tablespoons of vinegar and sprinkle in some sea salt.
5. For Instant Pot: Ensure you leave a little room below the fill line. Secure the lid and cook on high pressure for 3 hours. Once cooking is complete, allow it to depressurize on its own for a while, then perform a quick release.
6. For Crock Pot/Slow Cooker: Cook for 24 hours at a low simmer. If your crock pot has a "keep warm" function, use that for the ideal long-period cooking temperature. Otherwise, cook on low with the lid slightly ajar to prevent excessive boiling, maintaining a low and slow cook.
