As I’ve noted, all of this bone broth and chuck roast talk was for a good purpose. I’m cooking it up for a friend who is working on improving the metabolic health of his family! Huzzah!
I’d dry brined some chuck roast in my fridge starting a couple of days ago. I then made some bone broth. It turned out better than I expected.
So now it’s time to cook it all up. I started by cubing the meat and browning it in my cast iron pan using the tallow I’d gotten from roasting the bones.
I didn’t get every side of the meat, but it’ll be fine. It smelled yummy while I was doing it. I had to remind myself that this batch isn’t for me.
I popped in to my Instant Pot with the bone broth I’d cooked earlier and set it off for a couple hours at high pressure. I’ll have more on this later when it completes its cycle!
I added a little extra salt and some white pepper. This isn’t for me, so it’s blander than I’d make it for myself. That’s by request though and just fine with me.