Bone Marrow Broth
Ingredients
- 4 medium carrots cut into small chunks
- 4 celery stalks cut into small chunks
- 1 tablespoon olive oil
- 2 ½ pounds marrow bones
- 4 thyme sprigs
- 4 parsley sprigs
- 4 rosemary sprigs
- 2 tablespoons cider vinegar
- Salt and pepper to taste
Instructions
- Sauté the carrots and celery until vegetables are softened a bit, about 5 minutes.
- Add the beef bones and herbs and cover with water to just under the Max fill line.
- Add the vinegar. Close the lid of the cooker and set the regulator knob to the pressure position. Pressure cook on HIGH for 99 minutes.
- When time is up, turn the cooker off and wait for pressure to come down naturally.
- Strain all ingredients through a sieve into a separate container. Salt and pepper the broth to taste.
- Cool broth in container quickly over an ice bath and then refrigerate immediately. After several hours a fat cap will form on the top of the broth. Remove the fat and the broth is then ready to heat and serve.
Nutrition
Calories: 924kcalCarbohydrates: 13gProtein: 8gFat: 94gSaturated Fat: 1gSodium: 93mgPotassium: 411mgFiber: 4gSugar: 6gVitamin A: 20984IUVitamin C: 13mgCalcium: 55mgIron: 6mg
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