Steps to Prepare Beef Bone Broth Recipe Korean

Instant Pot&Reg; Beef Bone Broth

Add all of the ingredients to a slow cooker and simply wait.

Recipe Summary Instant Pot&Reg; Beef Bone Broth

Don't toss those beef bones. Freeze them, and when you have 2 pounds make beef broth using your Instant Pot® with minimal prep!

Ingredients | Beef Bone Broth Recipe Korean

cooking spray

2 pounds frozen beef bones

2 carrots, chopped

2 stalks chopped celery

1 medium onion, quartered

5 cloves garlic, whole

2 bay leaves

1 tablespoon apple cider vinegar

1 teaspoon sea salt

10 whole black peppercorns

6 cups boiling water

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.

Roast in the preheated oven until browned, about 45 minutes.

Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.

Allow broth to cool. Remove and discard fat layer.

I use bones from roasts and grilled steak, but do not use bones that have BBQ sauce on them.

Info | Beef Bone Broth Recipe Korean

prep: 5 mins cook: 2 hrs 55 mins additional: 10 mins total: 3 hrs 10 mins Servings: 8 Yield: 8 servings

TAG : Instant Pot&Reg; Beef Bone Broth

Soups, Stews and Chili Recipes, Broth and Stock Recipes,

Images of Beef Bone Broth Recipe Korean

Beef Bone Broth Recipe Korean - Seolleongtang is a milky beef bone soup that's made by boiling down ox leg bones for several hours until the broth becomes rich and creamy white.