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beef broth for dogs

Beef Broth for Dogs

Renee Dobbs
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 5 minutes
Servings 16
Calories 10 kcal

Ingredients
  

  • 1/4 cup Parsley leaves chopped, fresh
  • 2 lbs Beef bones
  • 1/4 cup Apple Cider Vinegar
  • 4 Carrots cut into chunks
  • 4 Celery stalks cut into chunks
  • 6 cups Water  (approximately)

Instructions
 

Crock Pot Slow Cooker

  • Place parsley in the bottom of the Crock Pot.
  • Place the bones in the Crock Pot.
  • Add apple cider vinegar and vegetables.
  • Add enough water to cover.
  • Cook on low for 24 hours.
  • Strain into a large pot or metal mixing bowl. Discard cooked bones and vegetables.
  • Fill the sink with ice and cold water. Place the broth in the ice bath and cool the broth to about 50°F, about 15 minutes. Stir often while the broth is cooling.
  • Pour the broth into an airtight container and place it in the refrigerator overnight.

Instant Pot Pressure Cooker

  • Place parsley in the bottom of the Instant Pot.
  • Place bones in the Instant Pot.
  • Add apple cider vinegar and vegetables.
  • Add enough water to cover.
  • Cook on high pressure for 2 hours. Allow pressure to release naturally.
  • Strain into a large pot or metal mixing bowl. Discard cooked bones and vegetables.
  • Fill the sink with ice and cold water. Place the broth in the ice bath and cool the broth to about 50°F, about 15 minutes. Stir often while the broth is cooling.
  • Pour the broth into an airtight container and place it in the refrigerator overnight.

Stove Top

  • Place parsley in the bottom of a large soup pot or Dutch oven.
  • Place bones in the pot.
  • Add apple cider vinegar and vegetables.
  • Add enough water to cover the ingredients by an inch.
  • Bring just to a boil then reduce heat to low. Skim off any foam that rises to the top during the first hour of cooking.
  • Cover and simmer on the stove top lowest setting for 24 hours. You may need to add a little water during the cooking process if it water level goes below the top of the ingredients.
  • Strain into a large pot or metal mixing bowl. Discard cooked bones and vegetables.
  • Fill the sink with ice and cold water. Place the broth in the ice bath and cool the broth to about 50°F, about 15 minutes. Stir often while the broth is cooling.
  • Pour the broth into an airtight container and place it in the refrigerator overnight.

Notes

Once the broth has cooled in the refrigerator, you can scrape off the layer of hard fat from the top.
The chilled bone broth may be thick due to the collagen from the bones. You can reheat it in the microwave or over low heat for a liquid consistency.