Philips HD2237 - Beef Bone Broth

Beef bone broth
What’s the dierence 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 avourful version is rst simmered then cooked low and slow to really get the
most benets out of the bones. Great to consume the broth directly or use it for
other recipes.
Makes About 2.5L
Preparation time 1 hour 10 minutes
Slow cooking time 12 hours (low) 6 hours (high)
Ingredients
1.2kg beef chuck bones
½ cup cider vinegar
3L ltered water
1 onion, roughly chopped
2 celery sticks, roughly chopped
3 carrots, sliced
1 bay leaf
½ cup nely chopped fresh parsley
Method
1. Place the bones into the inner pot, add the cider vinegar and ltered 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
Slow Cook
Sauté
Do not close the
lid during sauté.
Set valve to “Seal”
position.
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