The pressure cooker helps to speed up the process of making bone broth.
Preparation time: 15 minutes
Cooking time: 2 hours 10 minutes
Servings: 6-8
Ingredients:
3 pounds beef bones (neck, shank and oxtail pieces)
1 small onion
3 garlic cloves
1 celery, sliced thickly
1 carrot, sliced thickly
1 teaspoon apple cider vinegar
1 bunch parsley
1 bay leaf
1 teaspoon sea salt
8 cups water
Directions:
1. Heat a little oil in the pressure cooker using the "brown" or "sauté" button. Working in batches, add the bone pieces and sear.
2. Add the remaining ingredients.
3. Close the lid and lock. Cook for 120 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
4. Remove and discard the solids. Strain the broth through cheesecloth or a fine sieve.
5. Cool in the refrigerator then skin off fat.