Prior to making beef bone broth, bake all of the bones you use on 350 degrees for 45 minutes.
Use 1 beef soup bones and/or 1 knuckle.
Add 1 beef or pigs feet.
Add 1 lb oxtail.
Roughly chop and add 3 whole carrots, 3 celery stalks, 1 small white onion (or ½ large onion).
Add 2 teaspoons of peppercorns and 2 bay leafs.
Lastly, add ½ cup of apple cider vinegar (this will extract collagen from the bones).
Fill Instant Pot with enough purified water to cover all ingredients.
Place and lock lid on Instant Pot. Set manual timer for 120 minutes. Let it self release.
Once this is done, let it cool!
Skim out all of the bones, meat, and vegetables.
Pour bone broth into a stock pot through a stainless steel fine mesh strainer.
Pour into glass mason jars (make sure broth is not hot) and place in the refrigerator up to 5 days.
You can freeze bone broth in Ziploc freezer bags up to 3 months.