I love Bone Broth!! It is incredibly simple to make and an ideal base for soups, sauces and stews. In addition, Bone Broth is also enjoyed straight. And it is also a delicious and healthy for your dogs and cats.
Bones are rich in glucosamine and gelatin which helps to keep your joints and muscles healthy.
The gelatin that a Bone Broth provides is in my opinion a seriously underrated superfood! It is found in connective tissue, tendons, bones and joints and helps to keep them healthy. In addition, it is also a fantastic nutrient for the intestinal wall. The beneficial minerals, amino acids and antioxidants give a boost to the immune system and help to recover faster during and after illness.
For me, tasty and healthy food equals sustainable ingredients and products. That is why I prefer to take bones of biological origin or from animals that have lived a good life. If they grow up on a healthy diet, the Bone Broth is made from healthy bones. I don't buy bones at the supermarket.
I prefer to use knees from cows, sometimes pig's feet with skin and if I have some leftover bones from last time, I use them as well. Gelatin is found in joints, tendons, bones and connective tissues. Vinegar helps to pull the healthy substances out of the bones. I like to use apple cider vinegar, because I like the taste slightly better than regular vinegar, but both are fine to use.
I slowcook the Bone Broth in the Instant pot, for a long time. My instant pot is good for 8 liters. It occurs that I make two instant pots filled with Bone Broth at the same time, there are often people I know, who love to cook with this delicious Bone Broth.
The bones should all be submerged with water when you make it in a pan on the stove (which I've never done, though). It is important to leave enough space in the pan so the water does not boil over. In the Instant pot or other slow cooker, the water level may be higher in some cases, because there is a silicone sealing ring in the lid.
If you want your Bone Broth to get a nice dark meat color, use onpeeled onions (wash them well before use). As a base for the Bone Broth I always use sea salt, onions, garlic and ginger. Whatever herbs I have, I will use, such as celery, parsley, oregano, fennel, basil, rosemary, thyme, carrot and red pepper without seeds (otherwise it will be a bit too hot for me).
I often make the Bone Broth without herbs and salt, but still use apple cider vinegar. This variant is ideal for your cats and dogs and is stil very tasty and healthy, I always keep a jar aside for the dog! My sweet French Bulldog 'Veer' loves it! And this variant of the Bone Broth is lighter in color but also, like the herb-version, great to use in soups, You got to Wrap it up!, Bone broth pancakes, sauces or stews. I think the seasoning of this variant is important.
Did you know that you can use bones multiple times for a Bone Broth? After use, when cooled down, you can put them in your freezer, and use them again. The next time there will still be gelatin, minerals, amino acids and antioxidants, but less than the frist time. After three uses, I discard the bones.
When the Bone Broth is ready I use a sieve with a double layered cheesecloth in it, over a measuring cup (that way I don't spill a lot of Broth), so that it is filtered well. After sieving, the Bone Broth goes into glass jars. Now the fat from the broth floats to the top, this is very important! The fat seals the Bone Broth airtight, see the photo above. When I'm going to use this wonderfull product I made, I skim off the fat. The Bone Broth can be stored in the refrigerator for about 2 weeks.
This is the Bone Broth after 18 hours in the instant pot. You can see the gelatine that has formed.
- Tie the fresh herbs together and put them in the Instant pot or pan together with the vegetables, salt, vinegar and bones. Pour water over it until everything is covered.
- Set the slow cooker on high, for at least 16 to 18 hours (you can put it up to 24 hours if you like). When using the stove, then let it stew on a low heat, be sure to use a lit, otherwise your Broth will slightly evaporate.
- When the Bone Broth is ready, remove the bones from the broth and set aside. Do not throw them away! You can use the bones 2 to 3 times.
- Remove the vegetables/herbs.
- Strain the Bone Broth through a sieve with a cheesecloth whitin, on a mesuring cup and fill the jars/storage boxes.
- Allow it to cool down well. The fat may remain on it, which ensures a good seal. Once slightly cooled, you can put them in the refridgerator.
- Skim off the fat before using.