Bone Broth For Health
4½lbs beef bones (mix of marrow, knuckle, and meat bones)
- 6 sprigs thyme
- 2T apple cider vinegar
- 2 carrots, quartered
- 1 onion, halved
- 2 celery stalks, diced
- 4 garlic cloves
- 1 bay leaf
Preheat regular oven to 400°F. Place bones on a roasting tray. Roast in oven for 30 minutes.
- Transfer bones and fat to pressure cooker with remaining ingredients.
Add enough water to cover the bones (pressure cooker must not be more than ⅔ full).
- Close lid and lock. Set to "slow cook" for 4 hours.
- When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
- Open lid, carefully remove inner pot, and gently stir. Strain into a large bowl. Cool bowl (with liquid) by placing in a sink or a large tub filled with ice water. Remove bay leaf. Discard hard layer of fat.