Recipe Book

the Fast Slow GO

™

SPR680 UK B21

Bone Broth

Prep time:

15 minutes

Pressure cook:

80kPa / 2 hours* / Natural Release

Slow cook:

HI 6 hours / LO 8 hours

Makes: 2 litres

Ingredients

2kg beef bones, with marrow

1 carrot, cut in half lengthways

1 onion, unpeeled, cut in quarters

2 celery stalks, coarsely chopped

1 head of garlic, cut in half crosswise

4 sprigs thyme

1 bay leaf

1 teaspoon whole black peppercorns

1 tablespoon salt

2 teaspoons apple cider vinegar

2 litres water, approximately

Method

1. Preheat the oven to 200°C.

2. Place the beef bones on a roasting tray with the

carrot, onion, celery and garlic, place the tray in the

oven and roast for 30 minutes, until browned.

3. Place the bones and vegetables in the cooking bowl,

add the thyme, bay leaf, peppercorns, salt, vinegar

and enough water to come to the maximum ﬁll level.

Close and lock the lid.

4. Select STOCK and adjust the cooking time to

2 hours to pressure cook OR select SLOW COOK

and adjust the cooking time for HI to 6 hours and

press START.

5. When cooking has completed, let the broth cool until

safe to handle then strain through a ﬁne-mesh sieve.

Refrigerate overnight to allow the fat to solidify.

6. Remove and discard the solidiﬁed layer of fat. Use

immediately or freeze in small airtight containers

for up to 1 month.

7. Heat the broth to serve.

*Cooking time excludes the building

and releasing of pressure.