BEEF BONE MARROW BROTH RECIPES

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BEEF BONE BROTH IN AN ELECTRIC PRESSURE COOKER | KITCHN



Beef Bone Broth in an Electric Pressure Cooker | Kitchn image

Provided by Meghan Splawn

Categories     Soup    Poultry dish

Total Time 0S

Number Of Ingredients 4

2 pounds beef bones, such as oxtail, marrow bones, or short ribs, or 3 pounds chicken bones, (at least 1 pound wings)
2 tablespoons apple cider or white wine vinegar
1 large onion, quartered
1 large carrot, peeled

Steps:

  • Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat the oven to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
  • Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
  • Bring the bones and cider vinegar to a boil, skimming the top. Transfer the bones to a 6-quart or larger Instant Pot or electric pressure cooker and add 3 quarts filtered water. Add the vinegar and use the Sauté function to bring the broth to a boil. When the broth comes to a simmer, use a wide slotted spoon to remove any white or gray foam off of the top.
  • Cook on high pressure for 120 minutes. Cover and lock on the pressure cooker lid. Make sure the pressure-release valve is closed. Set to manual, high pressure for 120 minutes. The quickest way to 120 minutes is to actually press the (-) until the clock hits zero and then 120 minutes.
  • Naturally release the pressure. When the 120 minutes is up, let the pressure cooker naturally release all the pressure. Do not adjust the steam valve. This will take about 90 minutes.
  • Add the onion and carrots and cook again on high for 120 minutes. Open the pressure cooker and add the onion and carrot. Cover and lock the lid back on. Make sure the pressure-release valve is closed. Set to manual, high pressure for 120 minutes.
  • NatNaturally release the pressure. When the 120 minutes are up, let the pressure cooker naturally release all the pressure. Do not adjust the steam valve. This will take about 90 minutes.
  • Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl. Carefully strain the bone broth into it. Discard the contents of the strainer.
  • Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Nutrition Facts : SaturatedFatContent 0.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.5 g, SugarContent 0.3 g, ServingSize Serves 2, ProteinContent 2.0 g, FatContent 1.3 g, Calories 23 cal, SodiumContent 27.4 mg, FiberContent 0.1 g, CholesterolContent 0 mg

BULALO RECIPE - PINOY RECIPE AT IBA PA



Bulalo Recipe - Pinoy Recipe at iba pa image

Beef Bulalo Recipe is best served hot and paired with spicy fish sauce for added flavor. Traditionally, Bulalo soup takes more hours to cook because the beef shanks meat need to be softened by slow cooking. You can lessen the cooking time if you have a pressure sooker.

Provided by Eduardo Joven

Categories     Beef

Total Time 195 minutes

Prep Time 15 minutes

Cook Time 180 minutes

Yield 4

Number Of Ingredients 9

2 kg beef bone marrow (have your butcher chop it into small pieces)
1 kg boneless beef shank or stewing beef
1 onion (peeled and sliced)
3 liters water
2-3 medium potatoes (peeled and quartered)
2-3 saba (plantain bananas, each cut into two pieces)
1 whole medium cabbage (quartered)
3-4 tablespoons fish sauce (patis)
Salt and pepper to taste

Steps:

  • Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood.
  • Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil.
  • Lower heat and simmer for about 40 minutes.
  • Add the boneless beef shank or stewing beef and return to the boil.
  • When it boils, lower heat and simmer until beef is tender, about 1 to 1 ½ hours.
  • Add the potatoes and bananas.
  • Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
  • Add the cabbage and stir in fish sauce, salt and pepper to taste.
  • Cook until cabbage is tender-crisp, about 2 minutes.
  • Serve with rice.

Nutrition Facts : ServingSize 1 bowl, Calories 520 kcal, FatContent 15 g, SaturatedFatContent 5 g, CholesterolContent 150 mg, SodiumContent 1100 mg, FiberContent 7 g, SugarContent 12 g

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The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
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BULALO RECIPE - PINOY RECIPE AT IBA PA
Beef Bulalo Recipe is best served hot and paired with spicy fish sauce for added flavor. Traditionally, Bulalo soup takes more hours to cook because the beef shanks meat need to be softened by slow cooking. You can lessen the cooking time if you have a pressure sooker.
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The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
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