BEEF BROTH RECIPE // 3-Way Comparison: Stovetop vs. Instant Pot vs. Slow Cooker (With Results!)
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- Опубликовано: 25 авг 2024
- How to Make Beef Bone Broth - with recipe PLUS comparison of three popular techniques
Beef Broth is easy to make but how do you know which method to make it in? Recipes for Beef Broth in the Instant Pot, Slow Cooker or using the Stove Top can be easy to find - but who has actually done all three (using the same exact ingredients) and compared? What bone broth recipe is the fastest? Or what beef broth recipe yields the most flavor? Well, we compared and we are here to not only share with you the recipe, but also share with you our results. We compared based on time, taste and yield - and the results may be surprising!
STEP-BY-STEP INSTRUCTIONS ON HOW TO MAKE:
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Smear the bones with tomato paste, then roast them for 40 minutes. Then into the instant pot for 4 hours at high pressure and natural slow release. Filter through a flour sack towel.
I need to try the tomato paste next time!
Why roast?
Roasting adds depth and structure
I always cook my chicken bone broth in my IP for 90 minutes and it is ALWAYS very gelatinous and so yummy!
Nice!
What settings do you use? soup or pressure cooker? High pressure or low pressure?
Finally someone doing a slow cooker broth recipe! Thank you this was very helpful, will definitely go ahead and make the slow cooker version 😊
It really produces the best flavor in my opinion. Slow and low never disappoints. But the other options are great too if you want to be quick and use it for a basic cooking stock. Thanks for the comment! Glad you enjoyed it.
@@OurLibertyHouse,You didn't mention the brand of slow cooker that you use. What is it ? Thanks.
Oh my goodness. This is the best video ever. I love the 3 screen showing the exact recipe, 3 different ways. I was racking my brain trying to decide how I wanted to approach this, and now I know it will be the slow cooker. I wanted to do it stovetop, but was trying to figure out how it would yield a larger amount of liquid when you only cover the bones. I now see it's the lowest yield. Thank you...❤
Glad you liked it!!
I've done all three as well and, yes, the slow cooker with the 24 hrs is by far the best.
Yep, the crockpot makes the best broth in my opinion. Very nourishing. 😊
Thank you for making this video. Loved it!!
You are so welcome! Glad you enjoyed it 😊
Slow Cooker gal here for beef or chicken bone broth. Works for me! Thank you for the comparison. Peace
Such an awesome experiment! Than you for this! 24 crock for sure!!!
I am doing the stove top. The broth is for beef bourguignon! For our 38th anniversary.
That is awesome!
Awesome!
The Instant Pot method was locked under pressure so it wasn't allowed to reduce like the other two methods, making it more diluted. Also, I've generally seen that one hour in the Instant Pot is like cooking for 6 hours, so maybe 4 hours in the Instant Pot would be a better comparison for the 24 hours in the slow cooker.
Did you measure the yield in cups? I suspect the slow cooker had the greatest amount of cooking time and reduced the most so it tasted the best.
It would be pretty cool to see another comparison video where you do this, but you reduce all the stocks to the same volume before comparing.
Hey Steven, thanks for the comment. Reducing them all to the same volume would definitely be fun but quite the science project. The point of this was more to compare generally accepted ways of making stock but I appreciate what you are saying. It would really decide what's the best
Yes the color difference is, at least somewhat, to do with the reduction (or lack of). From what i have learned you must reduce the broth alot after the cook. This goes for all methods. In the end it all comes down to taste and smell.
Pio8😅li 89iiiiii
Cook high pressure, then Let the Insta pot remain on warm after the cooking, vent and slow cook.
Insta pot says if you’re making bone broth to Set on soup and low pressure and cook for two hours. I have done this and it has turned out gelatinous .
. By using high-pressure, you brake down the collagen with too much heat.
This is an update I have used my Insta pot a few times to make bone broth and I found that you get more of a gelatinous broth if you cook it for 4 hours but never use a quality meat like oxtail, because the meat will turn out rubbery and then you’ve ruined a beautiful dinner! Honestly, in my opinion, the best way to make bone broth a slow cook it for 24 to 30 hours either in a crockpot or in a pot on the stove. I have experimented enough with an Insta pot to know I personally do not prefer it.
I will have to check that out. All the broth we made turned out good and useful for our purposes
That makes the best broth. But the longer you cook it the higher the histamine levels
@@philerkkinen2880 thanks! I did not know that
This was the information I was looking for. I have more to say, but I gotta get moving. Maybe I'll remember to come back.
But, thanks. I came to this video (and others) hoping it would address what you're talking about. I just made two chicken's worth of bone broth using my Instant Pot. I wish I read this comment before that!
Thanks for sharing brother. Good job!
Thanks for watching!
I'm here to add to my general knowledge using someone else's experience :) I'm actually going to use my cast iron for browning in the oven, and then a roaster @ 250° for 48 hours or so. (this might be redundant?) I need to do a larger quantity of bones so the roaster will be filled. I want to can some this time though I usually freeze. I am hoping to retain the gell by doing it this way, but who knows? I want to remove the meat at some point, before it is over done (before 48 hours). Then, I plan to pressure the bones with some apple cider vinegar to get more of the minerals, for bone broth. I also plan to smash the bones if they are soft at the end and add them to my compost which is in my chicken yard.
I have long experience with making stock, broth, bone broth but this is the first time for using the roaster for the purpose. My husband mentioned that we had over 20 packages of soup bones from the butcher so I figured it was time.
We raise grass-fed beef. It isn't cost effective but it is health effective.
Thanks for the input!
You raised cows?
@@danpan001 yes. still do :)
@@brendamontanye9877 do you sell your cows to butchers? Are your cows grass fed and finished? Whole foods used to sell grass fed beef bones but no more. It is very difficult for me even to find non grass fed beef bone. I live in L.A. do you know where I can buy grass fed beef bones?
I simmer the blazes out of it, put it in my slow cook setting on my oven for lo slow cook. I actually get the mailliard reaction (spelling??) doing this.
You can let the pressure cooker for 6 hours and bones dissolve and the flavor is the best
Right off the bat, your going to get a lot more flavor if you brown those onions.
Nice suggestion, we will have to try that out next time!
@@OurLibertyHouse America's Test Kitchen did a deep dive into making stock, and they concluded that only browned onions contributed flavor to stock, and actually made a big difference.
Hi there! Thank s for this video, awesome information! How many times you had to refill the slow cooker with water over that 24 hours?
None!
Nice video, thanks.
Woudn't you get a more concentrated broth if you stew the stovetop one for 12 hours?
you threw away the bone marrow?? 😭😭😭
best bit too…
What do you mean? How do you use it? Scoop it out and eat?
@@danpan001 spread it on a crusty baguette
What is the name of those glass jars to store the broth?
Mason jars
They’re either ball or Kerr jars. I have both
I was going to do a similar version in the Instant Pot under pressure. Done something close before. Decided to still use the IP but as a slow cooker instead. We will see
Awesome, let us know how it turns out!
@@OurLibertyHouse annnddd he didn’t ☹️
Haha nice review. Thanks.
Thanks
Where do you buy your grass fed bone marrow? Pls reply thx
He mentioned buying it in plastic bags which was astonishing to me :) We don't have anything like that in my rural area. What we do have is local beef farmers. Can you get in on a cow purchase? It will cost more per pound to buy it by the package but it is a good way to test the bones for your purposes.
We raise grass fed beef so we are quite familiar with custom cut sheets (soup bones, oxtail, even dog bones) for our local customers. We also advise them to keep a "bone bag" in the freezer from any cuts that have bones in them. We are seniors, and this is a hard job at this point, but it is fun to be able to provide meat (and bones!) for our family and community. I actually had a lengthy conversation with one of my DIL's this morning about broth. We are each making it in quantity this week though we are switching it up for our needs. This is my idea of fun luckily.
I've seen grass fed bone marrow at Sprouts and Smart and Final! Cheaper at S & F, of course.@@brendamontanye9877
where did you get those bones from please and can you put link here
We usually try to source them from food we’ve cooked, or a butcher, but for this experiment we just bought bags of marrow bones from the frozen meat section in our local grocery store
Sprouts market selling bone shank in the freezer section. You also can buy at wholefood market, that selling oxtails, shank and baby ribs. Make sure to get grassfed pasture raised
Can you slow cook in the instant pot too?
Definitely
The best thing you could’ve done for quantity of fat is weigh each one because of the size of the bowls. Of course the smallest bowl would have the thickest fat.
Of course
I would very much like to know the brand of bones in those bags. I'm unable to locate that particular item online, and I don't find a link for it in your description.
Typically just buy them from our local grocery store so I am not sure the brand. Whatever soup bones they have at the time
Don't throw away the marrow!!!
Always add skin and papery cover of all veggies!!! Don't throw away the fat!!! Save for other recipes
Should have done that, yes
I'd fight you for that marrow! 😆
Important to buy bones from grassfed, and pasture raised cow
That is an opinion not a fact. Thanks for the comment
Well. They have the most nutrients and are natural because they are allowed to roam around and are always given fresh field of grass when they are done with one.
Where to find grass fed ????
Hi, I boiled and simmered our Thanksgiving turkey carcass for 24 hours on the stove top. There was some fat, skin, and meat still left on it. I’ve been strained it, and after placing it in the fridge, it is opaque with a thin layer of white at the top. Is it OK that it’s opaque? The turkey had been brined.
I usually skim the white foam off but yes it’s fine it’s opaque. Clearer the better but I’ve had been of cloudy stock and it all works!
Which version had the most gel?
Can’t really remember! Sorry!
@@OurLibertyHousedelete your channel if you can’t remember
can you cook the bones more than one time?
I think they give all they have after the first time
Why in the heck would you throw that collagen away? That is great for health. You’re basically discarding Beef Stock for Beef broth 🤦♂️
It was the fat he threw away.
It was definitely the fat… a lot of comments about saving it for cooking but it had given everything it had to give already. Thanks for the comment
It was the cooled fat which isn’t great for stock or broth. Could’ve been saved for cooking or seasoning a cast iron I guess
That’s not collagen, that is “tallow”
Use the fat for cooking ... highly nutritious
Definitely!
Also I was thinking it would be nice to make gravy
A good comparison of the 2 methods. The reason the IP methoud doesnt have as much gelatin is because the marriw is still in the long bones. Stop the process about 1-1.5 hours in and push the marrow out and let it cook down like the others did. The bones should be hollow when done. Sad that you toss the tallow. It is the best and most natural grease sourse for cooking potatoes, veggies, etc. Rookie move.
Thanks? Do you have a video out we can compare?
Rookie comment. This is bone broth, not master chef, rude-ass
Keep your fat in the freezer and use it in soups etc.
Could’ve gone longer
You can always go longer but the cost benefit analysis curve starts to tighten at some point
Mushroom ?? Common
Common
And they all satisfy that same taste test in a 50% reduction, I'm guessing they would... hmmm
Throwing out the bone marrow and fat on top is bad. Nobody respecting food and animals would do that. There's use for it and both are so healthy.
The bone marrow gave everything it had to give. Not saving the fat was an oversight. We respect food and animals. Not everything is black and white. Settle down
Ah the life of the tireless virtue signaler. I mean I see the glasses, so iI congratulate you on your ability to look down and identify what you perceive as the flaws of other on that high horse of yours. Godspeed amigo, you keep fighting that good fight.
@@OurLibertyHouse yes I throw away the fat but I eat the marrow. I am cautious to not consuming too much fat. Even healthy foods we need to eat in moderation. It's not wise to overeat fat and red meat. I am not a believer in Keto and carnivore diets. I am a moderate person, in everything.