Pressure Cooked Marrow Bone Broth Recipe

The benefits of bone broth are countless. By cooking it slowly over low heat for quite a long time, we ensure that the collagen becomes soluble, and then we obtain a gel-like mixture. This is a delicious recipe that is full of healing and will strengthen your immunity, which you can add to any dishes, soups you want, or even consume in its plain form by simply heating it and adding various spices on it.

Of course, there are details you need to pay attention to when making bone marrow broth. The first of these is that you can obtain your bones from reliable, if possible hormone-free, products from animal farms. The second is the cooking equipment you will use. We do not recommend using thin-bottomed pots as it will cook for a long time. We cooked it in a pressure cooker to reduce cooking time. You can freeze the bone marrow broth you have prepared in portions and freeze it in the freezer, so that you can use it little by little in different meals.

How to Make Pressure Cooked Marrow Bone Broth Recipe?

• Wash your bones thoroughly with cold water. If possible, leave it in cold water for 30 minutes, then drain and set aside.
• Place the bones in your pressure cooker. Add water and vinegar. Depending on the width of your pot, add enough water to cover the bones. Your water must be drinking water.
• Put it on the stove at the lowest setting and wait for the water to heat up for about 20 minutes. After cleaning the residue and foam accumulated on it, close the lid and let it cook.
• Leave it to cook on the lowest heat and smallest hotplate for at least 4 hours, preferably 8-12 hours. The longer you cook it, the more nutritious it will be and the more soluble the collagen will become.
• After cooking for the appropriate time, let it rest at room temperature to cool. During this time, it will gel and its consistency will thicken. A layer of oil may accumulate on it. Having a dense and gel consistency is a sought-after feature for bone broth.
• After it cools down, you should portion it and store it in the freezer. If you do not prefer to keep it in the freezer, you should consume it within 3-4 days. Bon appetit and healing!