how to make bone broth to stay healthy this winter

Ingredients

• 2 lb Beef Bones (roasted, mixed marrow and joint bones)
• 0.5 medium White Onion (peeled and quartered)
• 2 stalks Leek (double washed to remove sand)
• 1 large Carrot (peeled, cut into chunks)
• 3 cloves Garlic (skin left on to avoid burning)
• 4 stalks Celery (washed, cut into pieces)
• 1 inch Fresh Ginger (sliced)
• 2 pieces Bay Leaf (dried)
• 1 tsp Black Peppercorns (whole)
• 2 sprigs Fresh Thyme (washed)
• to taste Salt (kosher salt)
• 8 cups Water (cold, enough to cover ingredients)

Instructions

1. Preheat and Roast

   Preheat the oven to 425°F. Place the beef bones and all vegetables (onion, leeks, carrot, garlic, celery) on a roasting pan, drizzle lightly with oil, and roast for 30 minutes, turning halfway through.

   Time: PT30M

   Temperature: 425°F

2. Transfer to Pressure Cooker

   Move the roasted bones and vegetables into the pressure cooker. Add sliced ginger, bay leaves, peppercorns, thyme, and pour in cold water until the ingredients are just covered (about 8 cups).

   Time: PT5M

3. Pressure Cook

   Seal the pressure cooker, bring to high pressure, and cook for 90 minutes.

   Time: PT1H30M

4. Release and Strain

   Allow the cooker to naturally release pressure for 10 minutes, then quick‑release the remaining steam. Open carefully, and pour the broth through a fine mesh strainer into a large bowl, discarding the solids.

   Time: PT10M

5. Season

   Taste the broth and add salt as needed, stirring to dissolve.

   Time: PT5M

6. Cool and Store

   Let the broth cool to room temperature, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

   Time: PT10M

Nutrition Facts

Calories

40

Protein

5g

Carbohydrates

2g

Fat

1g

Fiber

0g