I’m pretty spoiled living here in Montana. We have the most amazing access to beef raised in the best environments possible. Better yet, you can be friends with your rancher! I care very deeply about our lands and waters and animals. I care so much for our farmers and ranchers who’s lives are devoted to the care of the animals and the food we eat. Having said all that, I am so very lucky to know and work with Omega Beef Inc. here in Montana. My philosophy is that we should be eating clean, healthy, organic animals. It is known that animals that are not organic are basically, well.. sick. Here’s the deal ~Cows were meant to eat grass! When not given the right environment and food they can become sick and then they need antibiotics, and hormones. Some are also fed GMO feed…..ugh. The bottom line is when cows are given grasses to eat they produce a healthier meat, one that is high and rich in Omega 3s…need I say more!? Omega beef Inc. is the most beautiful example of how ranchers should be raising beef, caring for the prairie grasses, waters, and community. Thanks Jeanie and Terry
If you do make this recipe, PLEASE, use organic grass fed and finished beef bones! Promise???
Bone Broth… I know, I know, I’m rambling again.
The bone broth movement has really become quite trendy, but it’s nothing our grandparents didn’t know. These are traditional ways of healing and nourishing the body!
So, why should we be putting collagen in our diets? Bone broth is the traditional way of making stock, which now contain so many fillers and additives when bought in cartons or cans. As we age, collagen in the body breaks down natuarally. When we eat collagen we are replenishing our bodies back with natural collagen. Collagen lubricates the joints, keeps skin elastic and supple, promotes hair and nail growth, and provides the body with protein and nutrients. It is also known to contain proteins to help seal back up your gut and help to heal the digestive system.
When ordering my cow I always take the bones. The are packaged and then frozen and I make bone broth on a routine basis. You can find them in the freezer section of your market.
I can honestly say beef bone broth has aided in my heath. I’m stocking up now. No pun intended.
Here’s how I do it!
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Instant Pot Beef Bone Broth
- 6-8 Beef Bones Organic, pasture raised, grass fed and finished
- 4 stalks Celery cut in half
- 3 medium Carrots cut in large pieces/ no need to peel
- 1 medium Onion cut in fourths no need to rove skin
- 2 stalks Rosemary
- salt and pepper
- 12 cups water ax fill line on your instant pot
- 2-3 cloves Garlic
- 2 Tbsp Apple cider vinegar (optional)
Heat your oven to 400 degrees
Toss the bones, two stalks of celery, 1 carrot, half of the onion, salt and pepper, olive oil. Spread on a sheet pan and roast for 30-40 minutes until slightly browned.
Move the roasted meat and vegetables to your instant pot and fill with roughly 12 cups of water to the MAX FILL line.
Add the rest of vegetables and rosemary and garlic cloves and put on lid. Seal and lock. Turn the knob to seal and use Manual high pressure for 75 minutes.
When finished, release the steam completely.
With the knob on the venting position. Leave the lid sealed and press the slow cook option button. It automatically sets for 4 hours.
After 4 hours open the lid and allow the broth to cool.
Strain over five mesh strainer and refrigerate for at least 6 hours. (I leave it overnight) Refrigerating it allows the fat to rise to the top and solidify~ you can skim it off with a spoon.
After removing the fat, you will see how the broth has become very gelatinous. Slightly warm up bone broth in a soup pot ( just until liquefies) and transfer to plastic bags or ice cube trays and store in the freezer. You may just want to leave in the fridge to sip in a mug or make a delicious soup.
Good for 1 week in fridge and 6 months in the freezer.