Beef Knuckle Bones

my 3 year old lab liked it

Made glorious bone broth. So rush that I got a second gelled batch out of the same bones! The flavor difference is striking.

Love these for making soup. It comes out robust and wonderful.

I bought these bones in January and they sat in my freezer forever because I was excited but also very intimidated to try my hand at making my own bone broth. Today, I got over my intimidation and now have the most gorgeous meat broth AND bone broth chilling in my fridge. I wound up using one of the large knucklebones and three marrow bones (also from CornerPost). The broth is clear, incredibly flavorful and is gelling up beautifully, which means all of that good collagen and gelatin have been extracted. I used the Instant Pot directions from the website below. It is very helpful for any bone-broth newbies. I added carrots, onion, ginger, celery, thyme and rosemary (despite the author's preference not to use vegetables in hers.) Because I mixed two types of bones, I have enough to make a second round. So out of two bags of bones, I'll have twelve quarts of broth to sip, cook with, and freeze! I never would have tried making this without knowing I had such high quality bones available. Thanks Corner Post!

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