Potts Beef Stock in 100% Recyclable Can 500ml | Pack of 2

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Preheat the oven to 200C/400F/Gas 6. If your butcher hasn't done so already, chop the bones into manageable pieces with a cleaver. Place the bones in a large roasting tin. Wine – I also recommend adding in some red wine to deglaze the instant pot after you have done the sauté.

Cider vinegar– A great cheffy touch, a little vinegar helps extract nutrients out of the bone into the broth;Deglaze the pan– don’t waste the precious drippings on the tray, it’s free flavour! Pop the tray on the stove, add a splash of water, and as it simmers the drippings will dissolve into the water. You could also do this in the oven;

Remove surface fat– Once it has fully chilled in the fridge, the fat floating on the surface will solidify into a white mass. Use a large, flat spoon to carefully scrap it off and discard. Beef – We are using some leftover beef from some beef brisket. You can swap this for leftover roast beef such as from our instant pot frozen pot roast or load up the instant pot with beef bones. Sauté. First prep your celery and onion and sauté in the instant pot with some extra virgin olive oil.Cool rapidly by sitting the uncovered pot in a sink full of cold tap water. Change the water every 20 minutes or so as it heats up, and it should take around 1 hour 15 minutes to cool to room temperature (around 21°C/70°F). Oven or slow cooker option: Alternatively, you can cook it in the oven for 8 hours or even overnight (my record is 15 hours – it was a magnificent batch!!), OR in the slow cooker for 8 hours on low. You will gain exceptionally good results when used especially in slow-cooked dishes such as stews, as well as soups, sauces and gravies ( plain or mushroom!).