allurmemesrbelong2me: OH MY GOD MEALTHY IS BACK!
Silentprotagon: From vegetable spiralizers to pressure cookers? Where’s the money coming from, Mealthy?
It’s a fucking GIF Recipe conspiracy.
Pokefraker: Broth, the word you’re looking for is broth.
Supermini555: First reading this, says Beet Juice
Yeoshua82: Why would you drink that: 1 if you aren’t sick and 2 why would you drink it cold?
bookhermit: Otherwise known as low fat beef stock.
An excellent base for gravy, soup, or stew.
Or, if you are on a low carb diet, a handy replacement for OJ. Guzzle it down with your bacon and eggs you cooked in the lard you removed from the stock, I mean juice.
tampanuggz: Why don’t we save the fat
Uncle_Retardo: *Beef Juice is enjoyed as a hearty and healthy morning beverage. It is a great way to start your day because it is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. In addition, collagen supports healthy skin and can reduce the appearance of cellulite.*
**Ingredients**
* 1 carrot, peeled and cut into thirds
* 1 large onion, peeled and cut into thirds
* 1 (2 inch) piece fresh ginger, peeled
* 2½ pounds beef knucklebones
* 8 cups water, or more as needed to cover
* 1 teaspoon apple cider vinegar
**Instructions**
1) Put carrot, onion, and ginger into your pressure cooker pot; top with beef bones. Pour water into the pot to cover ingredients completely; add vinegar.
2) Lock pressure cooker lid in place and set steam vent to Sealing.
3) Select Pressure Cook (Manual) and cook for 120 minutes on High pressure.
4) Once the cooking cycle has completed, allow pressure to release naturally for 20 minutes, then set steam vent to Venting to quick-release remaining pressure.
5) Remove and discard bones.
6) Strain liquid through a fine-mesh strainer.
7 ) Let broth cool completely. Skim fat from the surface and discard.
8 ) Keep stock refrigerated in sealable containers for up to 7 days.
Source: https://www.youtube.com/watch?v=IrX3annxO8c