Beef Bone Broth - Philips HD2237 Quick Start Manual

Beef bone broth

What's the difference between bone broth and good old stock you ask? Well, not a
lot really – bone broth is just like stock but it has generally been cooked a little longer.
This flavourful version is first simmered then cooked low and slow to really get the
most benefits out of the bones. Great to consume the broth directly or use it for
other recipes.
Makes
Preparation time
Slow cooking time
Ingredients
1.2kg beef chuck bones
½
cup cider vinegar
3L filtered water
1 onion, roughly chopped
Method
1. Place the bones into the inner pot, add the cider vinegar and filtered water. Stand for 30 minutes. Add vegetables with the
bay leaf. Press SAUTÉ/SEAR LOW TEMP button, set time for 1 hour and press START, do not close the lid.
2. Allow the broth to come to simmer. From time to time, remove the scum from the surface with a slotted spoon.
3.
At the end of the cooking time, remove any residual scum. Close lid. Cook on SLOW COOK LOW TEMP for 12 hours, or
select SLOW COOK HIGH TEMP for 6 hours. Press START.
4. When cooking is complete, allow to cool, turn pressure regulator to VENT to allow any residual pressure to release.
Remove lid. Strain the broth, discarding the bones and vegetables. Stir through parsley. Use as desired.
Cook's note
Sauté Slow Cook
Do not close the Set valve to "Seal"
lid during sauté. position.
12 hours (low) 6 hours (high)
2 celery sticks, roughly chopped
3 carrots, sliced
1 bay leaf
½
cup finely chopped fresh parsley
39
About 2.5L
1 hour 10 minutes