Beef Stock

Ingrediente

1.2 kg roasted meaty bones

Deglazed roasting pan juices

1 onion, quartered

1 head garlic, halved crosswise

1.8–2 L water

2 bay leaves

1 cinnamon stick (or ½ tsp ground if needed)

1 tsp black peppercorns

1 tsp coriander seeds

2 whole cloves

1 tbsp apple cider vinegar or 2 tbsp lime juice

2 carrots (optional)

2 parsnips (optional)

Instrucțiuni

Step 1: Roast the Bones

Preheat oven to 220°C / 425°F.

Place bones on a baking tray in a single layer.

Roast for 40–50 minutes, turning halfway.

Bones should be deep brown, not burnt.

This step builds deep flavor.

Step 2: Deglaze the Tray

Remove tray from oven.

Pour 100–200 ml hot water onto the tray.

Scrape up all browned bits.

Save this liquid — add it to the Instant Pot.

This contains concentrated flavor.

Step 3: Load the Instant Pot

Step 4: Pressure Cook

Set to High Pressure: 65 minutes.

When finished, allow natural release for 20–25 minutes, then open lid.

Step 5: Strain the Broth

Pour contents through a fine strainer into a large bowl or pot.

Discard bones, vegetables, and spices.

Step 6: Let Fat Separate

Option A (fast method):

Let broth sit at room temperature 45–60 minutes

Option B (best method):

Refrigerate 2–4 hours or overnight

Fat will rise to the top.

Step 7: Skim and Save Fat

Remove fat layer from top with spoon.

Save fat in a container.