A deep, rich beef broth packed with natural collagen!

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I love having this collagen-rich beef broth on hand. It doesn’t have the traditional Greek flavors you’re used to getting from my recipes, but it has a slight Asian flavor that goes perfectly with some family favorites. It stores well in the fridge or freezer and is absolutely the best and most delicious way to get in your collagen. I use my Instant Pot because it takes about twelve hours to cook on the stove. It only takes about four hours in my Instant Pot, so it’s a real time-saver. This rich, flavorful broth is so delicious and versatile that you’re going to make it often!

Why you’ll make this often

Rich, deep beef flavor

Smoky onion

Roasty garlic

Spicy ginger

Hint of citrusy coriander

Warm clove

Sweet anise

A delicious Asian-inspired tangy, savory, rich beef broth that’s packed with natural collagen!

The best way to get your collagen

It seems like everyone’s talking about collagen these days. It’s good for your hair, skin, nails, or basically your entire body. If you’ve been thinking about taking the powder collagen, I urge you to make this instead. I tried the powder collagen for about six months to compare its results to having this collagen-rich bone broth. There was absolutely NO comparison! The results you see from drinking a bowl of this broth everyday work so much faster. Plus, it’s comforting, delicious, so much cheaper, and a healthier way to get your collagen in.

Everything you need

Cow feet -substitute chicken bones and feet if you prefer
Onion -halved
Head of garlic -halved
Piece of ginger -sliced in half
Coriander seeds
Cloves
Bay leaves
Black peppercorns
Star anise
Salt
Worcestershire sauce -your favorite brand
Water (enough to fill Instant Pot)

Why I use cow feet

Cow feet have a lot of marrow and a high amount of collagen. It creates a gelatinous bone broth that looks almost like jello. It’s exactly what you’re looking for when you’re making bone broth. You can use chicken drumsticks and chicken feet, but the broth won’t be nearly as rich. Use what you prefer!

How to make Collagen-Rich Beef Broth

Set the Instant Pot to the Saute setting and place the onion, garlic, and ginger inside.
Cook until slightly charred.
Soak the cow feet in a 50/50 vinegar/water solution for a few minutes.
Rinse well a few times under cool water and drain.
Add the coriander seeds, cloves, black peppercorns, and star anise to the Instant Pot and toast for a few seconds.
Then, add the cow feet, salt, Worcestershire sauce, and bay leaves being careful not to fill past the max fill line.
Secure the lid and seal the vent.
Set it to pressure cook on high for 3 and 1/2 hours.
Allow the Instant pot to release naturally.
Taste and adjust the seasoning if needed.
Place a colander over a large bowl and then a strainer over the colander. (see video).
Strain the soup.
Discard the vegetables and spices along with any bare bones.
Adding the bones to the strained broth is optional.
Transfer to storage containers and cool completely.
Then, refrigerate for up to a week or freeze for up to 3 months.

Serving

My kids love ramen and pho, so we use this broth to make those often. I bring some broth to a boil and add thinly sliced steak and noodles. Then, I cook it according to the noodle package instructions, season it with sriracha, and top it with scallions and lime wedges. The broth is great for quick meals like this. It also stores well in the fridge, so you can use it all week to get in your collagen. Sip it for a snack or before a meal. It’s delicious either way, so let me know how you serve it. Enjoy!

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