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Beef Bone Broth

Yields1 ServingCook Time4 hrsTotal Time4 hrs

This is a game changer. It will transform your soups, stews and sauces, but more importantly it will make you 10 feet tall and bulletproof. Your mileage may vary...

 3 -4 Pounds of Bones - Lots of options - Chicken Feet and Chicken Carcass is great, large beef bones like knuckle bones are great, or you could get a rotisserie chicken and pick the meat off and use the bones
 3 Cloves of Garlic- Unpeeled -Smashed and Rough Chopped
 1 Large Onion - Unpeeled - Rough Chopped
 1 2" Piece of Ginger - Unpeeled - Sliced
 ½ Jalapeno - Stemmed and Seeded
 1 tbsp Fish Sauce
 1 tbsp Turmeric Powder or a Couple of Turmeric Roots
 Veggies Parts - I save Collard or Kale Stalks, But A Couple of Stalks of Celery Will Work Great
 1 tbsp Pepper Corns
 2 tbsp Salt
 ¼ cup Apple Cider Vinegar

This one is super easy. We're going to boil the bones for 5 minutes and then rinse them off in a colander. Then we're going to roast them in a 450 degree oven for 15 minutes and then put them in an Instant Pot with the rest of the ingredients and enough water to reach the max level mark and set if for 4 hours and let them do their thing. At the end of 4 hours we'll let the Instant Pot cool for 10 minutes and then quick release the rest of the steam. Strain the broth through a fine mesh wire strainer and refrigerate the broth. The next day remove the fat layer on top.