Deeply roasted beef bones go straight into the pressure cooker with carrots, celery, onion, and a whole halved head of garlic, then simmer under high pressure for two hours to pull out every bit of collagen and flavor. A splash of apple cider vinegar helps draw out minerals, while bay leaves and peppercorns round out the aroma as it cooks down into something rich and deeply savory. Once strained and chilled, this broth sets into a proper gel — a sure sign the collagen extraction worked its magic. It's an easy way to build your own flavor from the ground up, seasoning each batch exactly to your own taste. Sip it on its own or use it as the base for soups, braises, and sauces, and it's a solid, freezer-friendly staple to keep on hand for a low sodium kitchen.
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Preheat the oven to 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 30–35 minutes, turning once halfway through, until deeply browned on all sides.
Transfer the roasted bones to the pressure cooker. Add the carrots, celery, onion, garlic, apple cider vinegar, bay leaves, peppercorns, salt, and parsley (if using). Pour in the cold water — the liquid should reach no higher than the pressure cooker's max-fill line; add or reduce water as needed.
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