There is a long process to making this glorious bone broth, but the results are worth it. Most of the time is really the pressure cooker doing its thing and the overnight bit is so that the broth can chill so you can easily remove the fat for a more clarified broth. Not only is the broth itself a tasty warm drink (an elixir of life, some say) with numerous health benefits I will leave you to Google, but you can also: Use the bones a second time; use the mince in a meal the next day (although the mince will require plenty of seasoning); use the scooped marrow from the cooked bones and spread it on toasted Quick Keto Chia Bread. Not only that, you can use this exact recipe below as a base to make my Concentrated Beef Stock Cubes. If you haven’t already invested in a pressure cooker, I advise that you do because mine was inexpensive and I get a lot of use from it.
Beefy Bone Broth: Elixir of Life (Keto; Paleo)
An excellent, easy bone broth - the elixir of life. This recipe is a base for use in many recipes (in addition to just being a delicious broth to sip) - and virtually nothing goes to waste.
Have all your vegetables prepped and chopped. (The habit of having everything 'in it's place' before cooking is called 'mise-en-place' in professional kitchens. It is a vital part of food preparation and makes a much more organised, less stressed cook.)
This includes your mince and bones. Remove them from their packaging.
Heat the olive oil in a pressure cooker and cook the onions, celery and star anise until they start to caramelise.
Tip in the mince, breaking it up with a wooden spoon, and cook until browned. The more caramelisation you can get on the mince, the better the flavour of the overall broth, so caramelise as much as possible.
Turn the heat off. Give the mixture one last stir, then place the bones into the pressure cooker, fitting snugly in the pot. Pour in 2.5 litres / 85 fl.oz of cold water and add the peppercorns and balsamic vinegar.
Leave standing for 30 minutes. You will notice all the rendered fat from the mince will start to solidy at the top. Do not be tempted to remove it, we need it for flavour (and will remove it the next day in a much easier way.)
After 30 minutes, turn the heat on again and allow the mixture to come to the boil. Skim off and discard the scum and impurities that rise to the surface.
Reduce the heat to moderate and secure the lid of the pressure cooker. Cook for 2.5 hours.
Allow the pressure cooker to cool slightly before safely decompressing. Remove the lid, it will look like this >
Have two large bowls ready. Place a colander over one, and a mesh sieve over the other. Use tongs to remove the bones and place them into the colander. Gently tip the contents of the pressure cooker into the sieve, catching all the mince - and reserving that glorious strained broth.
Any liquid gathered in the bowl under the bones can be poured into the bowl of broth. Place the broth into the fridge overnight. Do not stir or disrupt the broth.
What to do with the mince/onion/celery mixture? While it is VERY bland, it is still edible and can be enjoyed with a generous sprinkle of salt over courgetti with a roasted tomato sauce. (Just be sure to pick out and discard the star anise!) The black peppercorns have softened sufficiently and are quite enjoyable little bursts of flavour.
The bones can be discarded, or a second broth can be made from them. I made one for my dogs (after checking that there were no hidden peppercorns). I did suck out the glorious marrow when no one was looking, but that's my privilege as the chef!
Right, back to the broth... >>>
The next morning, you will notice that the fat has risen and settled and solidified as a thick layer on top. This fat can now easily be picked off and set aside. (Again, do not discard this fat, there is plenty of uses for fat like this to cook with, so freeze them in handy batches.) The broth is now virtually fat-free which will result in a clear broth.
The gelatinous mass you are left with can be portioned and frozen into batches (approx 1 cup each). I yielded 1.3kg / 47oz of broth, which will make approximate 5 mugs.
Once defrosted, simply heat up a portion in a small pan on the stove top, season with a little salt and enjoy! I garnish my cup of hot broth with chipped chives, as pictured. It adds a lovely, fresh top-note.
If you choose to make a beef stock (to cook with, not sip), you want one with a more concentrated flavour. See my Concentrated Beef Stock Cubes recipe which uses this bone broth as a base (minus the chives garnish), but includes a few additional steps.
You could also scoop the marrow from the bones and enjoy it spread on a few slices of toasted Quick Keto Chia Bread and a sprinkle of sea salt flakes.
Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
I was not comfortable calculating nutritional data for this clear broth. Ingredients are discarded and fat is picked off. It would have been grossly inaccurate even if I tried (even with the sophisticated software that I utilise). I therefore encourage you to simply enjoy the benefits of this broth and be mindful of the allergens.