Beef Stock – Homemade (Recipe)
Spoon stands up in homemade stock! I had started to package the stock, then decided to try the spoon experiment!
This is beef bone stock made in the Instant Pot with four beef feet from the Asian supermarket, a little vinegar (to pull out the minerals) and enough water to cover the bones. I didn't brown the bones first; it does add flavour and colour to the stock, but I couldn't be bothered. I usually cook stock on high pressure for at least an hour and then let it release naturally for as long as that takes. You want to gelatinize the cartilege and soften the bones.
Note: I don't remove the fat from the top of the stock, I include some with every package, as it has a lot of flavour.
The dogs enjoy the gelatinized cartilage and chew on the bones afterwards. Chicken bones get so soft that the dogs will totally eat the bones. I always add homemade bone broth to their food when I have it on hand.