Beef Bone Broth

Posted on Feb 2 2015 - 11:31am by Marianne

I am addicted to pressure cooking bone broth. I must advise I use an electric pressure cooker. Which has the ability to sauté, slow cook and pressure cook.

The ability to cook bones and vegetables in a short amount of time in its own pressurised steam that expels all the goodness and nutrients. We always re use the meat from the bones for a frittata, add it into soups etc Its always good to drink hot broth when you indulged a little too much the day before.
Why did I not know about this sooner!

1.5 kg grass fed beef soup bones (3.3lbs)
Handful of spinach
Sprig of thyme
1 large onion
2 large carrots cut in half washed
3 stalks of celery cut in half and washed
6 parsley stalks and leaves washed
3 garlic cloves whole
2.5 litres of water (2500mls)
Splash of raw apple cider vinegar or lemon juice (to help release extra nutrients from the bones)


Place all the ingredients in the pressure cooker and add the water. Make sure all the beef is covered. Secure the lid.

Pressure cook the soon to be broth on high pressure for 65 minutes.

Once finished, release pressure and cool completely. Carefully remove contents into a bowl. Strain the broth through a sieve. I fill containers with broth and place in the freezer. I have seen people freeze in ice cube portions as well.

I like to keep the fat in the stock as long as the black grit is removed to have a clean, clear broth. Liquid gold with all the nutrients you need.

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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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