Grass Fed Beef Bone Broth
This bone broth was made specifically for humans and dogs. This recipe doesn’t include some of the typical ingredients in bone broth because they are harmful to dogs – namely onions and garlic.
- 4-5 lbs Grass-Fed Beef Bones
- 3 qts Water
- 3 medium Celery Stalks (I used center stalks with leaves)
- 2 large Carrots
- 1 handful Parsley Leaves and stems
- 2 springs Rosemary
- 1 tbsp Chopped Ginger Root
-
Pre-heat oven to 400 degrees. Place bones on baking sheet cover with parchment paper. Bake for 40 minutes or more. Check the bones after around 30 minutes and then keep an eye on them to avoid burning. Some color is good and it will make a much richer broth.
-
Use tongs to place the roasted bones into pressure cooker or instant pot. Cover the bones with 3 quarts of water and set pressure cooker to cook for 2 hours. (I had to use the canning function on mine in order to set the time to 2 hours.)
-
When the time is up, make sure the cooker is completely off, and allow the cooker to release the pressure naturally. This should take about 90 minutes. Remove lid.
-
Chop vegetables coarsely and add to pressure cooker along with the herbs.
-
Cook for another 2 hours in pressure cooker. Again, allow the pressure cooker to release the pressure naturally for another 90 minutes. Remove the lid and allow to cool for just a moment. Strain the broth using a fine stainless steel strainer into a pan with a larger surface area such as 3″ sided baking pan. Place the pan in the sink or a larger pan filled partially with ice. Don’t let too much ice into the broth but a little won’t hurt the flavor and will help to cool the broth more quickly. The broth must cool from 140 degrees F to 70 degrees F in 2 hours, and from 70 degrees F to 40 degrees F in no more than 4 hours to keep it out of the temperature danger zone.
-
Remove the top layer of fat and discard or keep it if you plan to use it. The next layer should be a pretty thick layer of jelly. That’s good! That’s what you want. You can either store the jelly separately from the broth or stir the pan and pour the broth, jelly and all into your sterilized canning jars. The broth should last for about 1 week in the refrigerator or about 3 months in the freezer.
-
I will drink about a half cup at some point every day and I mix about 1/2 cup of bone broth into my dogs food every evening along with the herbs he is taking for his joints and overall health.