Ingredients:

  • 4 lbs beef marrow and knuckle bones
  • 2 tbsp avocado oil
  • 1 large yellow onion, roughly chopped
  • 3 medium carrots, cut into chunks
  • 3 stalks celery, cut into chunks
  • 4 cloves garlic, smashed
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 2 tbsp apple cider vinegar
  • 12 cups filtered water

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the beef bones in avocado oil on a rimmed baking sheet.
  2. Roast for 30 minutes until the bones are deep mahogany in color. Note: Don't let them burn, just get a dark brown crust.
  3. Transfer the roasted bones and every bit of the pan drippings into the Instant Pot.
  4. Add the chopped onion, carrots, celery, smashed garlic, peppercorns, bay leaves, and apple cider vinegar.
  5. Pour in the filtered water until the bones are covered, but stay below the Max Fill line.
  6. Lock the lid and set the pot to Manual/Pressure Cook on High for 120 minutes.
  7. Let the pressure release naturally for 20-30 minutes. Note: Forcing the steam out can cloud the liquid.
  8. Strain the liquid through a fine mesh strainer into glass mason jars, discarding the solids.