Slice It Up, Instant Pot Beef Stock (Bone Broth)

There's SO much internet confusion about stock and broth, not least because everyone disagrees on what the difference is and many chefs use the terms interchageably.

Bone broth is the one we most commonly hear about, particularly in relation to gut healing; with typical internet advice is to simmer bones as long as possible, with some recipes citing 48 hours.

This does make brone both, but it's typically lower in gelatine and higher in histamine.  For those looking to heal themselves or their pets, the product most people are looking to make is a gelatinous stock made from bones and meat - as outlined in the GAPS diet.

 A common misconception is the longer you cook the bones, the more gelatine you extract.

This
is
FALSE

Gelatine starts to degrade with prolonged cooking - so the key to super gelatinous stock is:

a) Ensure there's meat on the bones.  Cartilage-rich bones such as beef knuckle and oxtail also give an additional boost.

b) Stop cooking at the right time.  More isn't more.

The Instant Pot was made for bone and meat broth, it keeps all the odour contained and doesn't heat up the kitchen like cooking on the stove top does.

Yield: 1 litre Author: Analytical ArmadilloPin it

Slice it Up, Instant Pot Beef Stock (Bone Broth)

A rich gelatinous stock you can tip out like jelly!

ingredients:

• 1 kg Stock Bones
• 0.5 kg Marrow Bones
• 1 tbsp Tomato Puree
• 2 Bay Leaves
• 5 Peppercorns
• Splash Red Wine Vinegar
• 1 Onion  roughly chopped into large pieces
• 8 Cups Water
• 1Tbsp Lard/Tallow/Oil of Choice
• Salt and Pepper
• Sprinkle Dulce Seaweed (optional)
• Sprinkle Herbamare

instructions

1. You can potentially just brown the bones in the instant pot, but I did find the stock tasted better when they had been oven roasted first.  If you're using a hard fat, pop it in the oven to melt for a few minutes first so you can easily coat the bones when you add them to the tray
2. Add bones and bake at 180 c for 30 minutes
3. Remove bones, turn over and use a pastry brush to lightly coat with the tomato puree
4. Add the onion and coat with the fat that has collected in the baking tray and bake for a further 30 minutes. 
5. None of the onion should be black, but if any has caught remove and discard
6. Transfer the bones to the Instant Pot
7. Use one cup of water and a splash of red wine vinegar to deglaze the baking tray and add this liquid to the instant pot
8. Add other ingredients, turn on Instant Pot and set to 4 hours high pressure
9. When timer has finished, allow the pot to stand until a further hour shows on the timer (it takes a long time for the pin to drop anyway)
10. Remove large bones with tongs, saving any meat for stews/soup
11. Strain the stock into a jug using a sieve atop a nut bag
12. Leave overnight and the fat will rise to the top and harden, you can remove this and use for cooking or leave with the stock depending on preference 
13. Freeze until needed

notes

You can add other vegetables, herbs, soy/Worcestershire sauce, porcini mushrooms, red wine etc as desired.  I like to keep stock quite plain so it can be flavoured when used in a recipe.

Analytical Armadillo 2018