Foolproof Bone Broth

By MaryEllen

Ingredients

• 12 c. filtered water
• 4 lbs. beef / bison / lamb marrow and knuckle bones*
• 1/2 c. apple cider vinegar
• 1 onion, roughly chopped
• 4-6 sprigs fresh herbs (thyme and sage are used here but rosemary is my favorite)
• 4 + cloves garlic
• sea salt, to taste

Details

Servings 8
Adapted from barerootgirl.com

Preparation

Step 1

Recipe was for a slow cooker. Directions below are for an IP.

*Edit: I now use my 6-QT Instant Pot to make all my bone broth. I’ll run the recipe above through on a 90-minute, high-pressure cycle. Then pour out the broth and run it again with the same bones, but new aromatics (onion, herbs, garlic), water and ACV and set it for 120 minutes the second round. The second batch never gels nearly as much as the first but it still tastes delicious and makes a great stock for soups.