BONE BROTH (BEEF)

3-4 lb Beef bones

3 whole Carrots, cut in half (or 15 baby)

4 whole Celery, ribs

1 Onion, sliced in half

2 tsp smashed Garlic (or 3-4 cloves)

2 Bay Leaf

1 tsp Himalayan Pink Salt

1 Tbsp Apple Cider Vinegar

Preheat your oven to bake at 420 degrees.

Place the beef bones in a glass baking sheet, and sprinkle with salt if desired.

Roast the bones for 30 minutes, flip them to their other side, and then roast for another 20 minutes.

While the bones are roasting, prepare the vegetables for the broth.

Place the roasted bones into your Instant Pot, and then add the carrot, celery, onion, garlic, bay leaf, salt, and apple cider vinegar.

Fill the Instant Pot with filtered water until it reaches about an inch below the max fill line.

Place the lid on, and seal, and set to manual high pressure for 75 minutes.

Once the broth is finished, remove the large bones and vegetable pieces, and then strain the broth through a fine mesh strainer.

Pour the strained broth back into the Instant Pot, if using immediately after for soup, or allow to cool and freeze for future use.

Notes

This recipe makes 10 cups of broth. When using beef marrow bones, it's best to allow the broth to cool slightly, so that you can scoop the excess fat off of the top before making soup.

BAKED ASIAN VEGGIES

½ Tablespoon minced garlic

1 Tablespoons honey

¼ cup soy sauce

1 Tablespoon teriyaki sauce

2 green onions thinly sliced, optional

1 Tablespoon sesame seeds, optional

Salt and pepper to taste

Veggie of choice: see suggestions below

Preheat oven to 325 degrees.

Cut your veggies into desired size

Spread out in a 9 x 13 inch baking pan, lined with foil.

In a small bowl, combine minced garlic, honey, soy sauce, and teriyaki sauce.

Pour the mixture over the veggies.

Sprinkle (if using) the green onions and sesame seeds over the marinated veggies.

Sprinkle with salt and pepper

Place in oven and bake for 20-25 minutes or until veggies start to turn golden.

Remove from oven and serve.

Here are some Veggies to try this recipe with:

-Broccoli-Carrots-Cauliflower-Green Beans-Squash-Zucchinis

KOREAN BEEF AND POT IN POT RICE - INSTANT POT

1 Tablespoon sesame oil

1 pound lean ground beef

3 garlic cloves minced

½ cup brown sugar

¼ cup soy sauce

¼ teaspoon ground ginger

salt and pepper to taste

½ teaspoon crushed red pepper flakes more or less to taste

½ cup beef broth

1 ½ cups white rice uncooked

1 ¾ cups water

1 Tablespoon butter

½ teaspoon salt

5 green onions diced optional

sesame seeds optional topping

Press the SAUTE button and wait for the pot to heat up. 

Add in the sesame oil.

Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.

Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.

Mix well. Scrape the bottom of the pot so that you don't get a BURN error.

Pour the beef broth on top, but don't mix it in.

Cancel the SAUTE function.

Place the trivet in the pot, right over the beef.

Rinse rice under cold running water until the water runs clear.

In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.

Place lid on pot, make sure it is set to sealing.

Press MANUAL (or PRESSURE COOK)

Set timer for 7 minutes.

Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.

Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.

Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.

Mix the Korean beef. Serve over rice topped

Sprinkle with diced green onions and sesame seeds if using.

Great served with 

Ginger Honey Roasted Carrots or

Baked Asian Veggies

GINGER HONEY ROASTED CARROTS

1.5 lbs baby carrots

1/4 cup honey

1/4 cup extra virgin olive oil

1 TBL soy sauce

1" piece ginger, peeled and minced (sub: 1 tsp ground ginger or 1 TBL crystalized ginger)

1 clove garlic, minced

1/4 tsp salt

1/4 tsp pepper

1 tsp dried minced onion

1 TBL sesame seeds (optional)

1 green onion sliced (optional)(only use the green parts)

Heat oven to 425 degrees

In a bowl put everything except sesame seeds.

Mix well until carrots are evenly coated.

Put onto a rimmed baking sheet.

Bake 20 minutes, stirring halfway through.

Sprinkle with sesame seeds and onion greens if using