Potts Beef Stock in 100% Recyclable Can 500ml | Pack of 2

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Cut the onions in half and add them to the tray with the bones. Cut the garlic in half across the middle and add to the pan. Pour half an inch of water into the tin and roast the bones and vegetables in the oven for 40-45 minutes, topping up the water occasionally, if necessary. You will gain exceptionally good results when used especially in slow-cooked dishes such as stews, as well as soups, sauces and gravies ( plain or mushroom!).

Beef. Add in your beef bones or beef bits and brown on all sides so that you are adding beef flavours to your celery and onion.Deglaze the pan– don’t waste the precious drippings on the tray, it’s free flavour! Pop the tray on the stove, add a splash of water, and as it simmers the drippings will dissolve into the water. You could also do this in the oven; Wine – I also recommend adding in some red wine to deglaze the instant pot after you have done the sauté.

Then secondly, put the liquid through a mesh strainer as this will remove any of the excess bits that has been generated and if using beef bones this will safeguard you from tiny bits of bone. In addition to bones, we also want aromatics which add character, deepen the flavour, add a touch of sweetness and also provide some colour. Here’s what I use: Sauté. First prep your celery and onion and sauté in the instant pot with some extra virgin olive oil. Beef – We are using some leftover beef from some beef brisket. You can swap this for leftover roast beef such as from our instant pot frozen pot roast or load up the instant pot with beef bones. Cider vinegar– A great cheffy touch, a little vinegar helps extract nutrients out of the bone into the broth;

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We have done this many times especially when we cook instant pot prime rib. We will buy the instant pot prime rib on the bone, remove the bones and then the bones will be beef broth and the meat will be the most delicious beef roast ever. Oven or slow cooker option: Alternatively, you can cook it in the oven for 8 hours or even overnight (my record is 15 hours – it was a magnificent batch!!), OR in the slow cooker for 8 hours on low.