Type what you have

Ingredients

• ✓ beef bone
• carrot
• yellow onion
• garlic
• apple cider vinegar
• bay leaf
• water
• black peppercorn
• coriander seed
• clove
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place beef bones on a large rimmed baking sheet.
3. 3 Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
4. 4 Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Sauté function and bring to a boil, uncovered, for about 20 minutes.
5. 5 Skim the top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Sauté function.
6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set the timer for 2 hours. Allow 30 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
8. 8 Place a large fine-mesh strainer lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones from broth, then pour into the prepared strainer. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
9. 9 Divide among glasses and serve hot or let cool to room temperature, about 45 minutes, then store in the refrigerator for up to 3 days.

By Marianne Williams

Ingredients

• ✓ beef bone
• cooking spray
• tomato paste
• water
• onion
• carrot
• garlic
• bay leaf

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
2. 2 Spread tomato paste onto beef bones and place in the prepared roasting pan.
3. 3 Bake in the preheated oven until bones begin to brown, about 30 minutes.
4. 4 Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
5. 5 Cook on Low for at least 24 hours.
6. 6 Strain broth through a fine-mesh strainer into a container and refrigerate.

By mwm080709

Ingredients

• ✓ beef bone
• ground beef
• water
• brown rice
• rosemary
• carrot
• spinach
• egg
• pumpkin puree

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Place 6 cups water and brown rice into a stockpot. Add browned beef, bones, and rosemary; bring to a boil. Reduce heat to medium-low or low and let simmer, stirring occasionally to prevent burning, until rice is mushy, about 45 minutes. Add water if necessary to keep mixture a little thicker than a porridge-like consistency.
3. 3 Meanwhile, place carrots, spinach, and eggs with their shells into an electric blender. Blend until completely pureed and no eggshells are intact.
4. 4 Mix pumpkin and blended egg mixture in a bowl until combined. Remove meat mixture from heat and pour egg mixture into the pot to cook the eggs in hot contents, about 5 minutes. Let cool thoroughly before feeding to your dog, about 30 minutes.

By dish567

Ingredients

• ✓ beef bone
• carrot
• celery
• onion
• garlic
• black peppercorn
• bay leaf
• water
• apple cider vinegar
• kosher salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out onto the prepared baking sheet.
2. 2 Roast bones in the preheated oven until browned, 25 to 30 minutes.
3. 3 Place carrots, celery, onion, garlic, peppercorns, and bay leaves into a slow cooker. Place roasted bones over vegetables, then pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
4. 4 Cover and cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

By Allrecipes Member

Ingredients

• ✓ beef bone
• oxtail
• short rib
• knuckle
• shank
• celery
• onion
• leek
• garlic
• water
• bay leaf
• white vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place beef bones on the prepared baking sheet.
3. 3 Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
4. 4 Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, then pour in just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
5. 5 Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
6. 6 Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

By Diana71

Ingredients

• ✓ beef bone
• cooking spray
• carrot
• celery
• onion
• garlic
• water
• bay leaf
• apple cider vinegar
• salt
• black peppercorn

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned, about 45 minutes.
4. 4 Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard solids.
6. 6 Allow broth to cool. Remove and discard the fat layer.

By Bren