This is just a classic. I would hesitate to call this a recipe and really more of a ‘method’. This is really about getting as much beef in your mouth as you can and extending that experience with potatoes and carrots. Ingredient Quantity Butter 4 Tablespoons Beef, Chuck 4lbs whole Baking Powder 1 Tablespoon, For Dusting Onion, White 1 Large Celery 3 Large Stalks Garlic 1 Head, All Cloves Carrots 2 Large Carrots 3 Large Little Potatoes 20 Small Bay Leaves 4 Fresh Soy Sauce 1/4 Cup Apple Cider Vinegar 2 Tablespoons Thyme Lots of sprigs Chipotle Chiles 2 Tomato Paste 2 Tablespoons Bone Broth 1 Quart Wine 1 Cup Fire Roasted Canned Diced Tomatoes 2 14oz Cans Instant Pot 1 Procedure Firstly, let your beef come to room temperature.
I don’t really like the distinction between ‘bone broth’ and ‘stock’ because they’re the same thing if done right. The distinction is useful because the product that is called stock in a grocery store is very different. Useful, but different. Bone broth is gelatinous at fridge temperature. This is because you cook down the bones and connective tissue over a long period of time. Collagen is converted to gelatin and you get meat/bone jello.