Instant Pot beef bone broth

Soak the cow feet a few minutes in water with a little vinegar, rinse several times and drain in a strainer so they go in clean and dry; no skimming is then needed.

Set the Instant Pot to saute on high, timer 30 minutes, and let it heat up.

Char the halved onion, ginger and garlic cut side down on the saute setting five to eight minutes until well coloured on the bottom.

Add the star anise, cloves, bay leaves and coriander seeds and toast about a minute, taking care not to burn them.

Add the bones, salt, black peppercorns, water to the max fill line and the Worcestershire sauce.

Lid on with the vent set to seal, pressure cook three hours; three to three and a half hours melts all the collagen off the bones.

Let the pressure release naturally, about 30 to 40 minutes, then remove the lid and let it cool enough to handle.

Strain into a big bowl through a strainer or colander with a second finer strainer over it, discarding the bare bones, the onion, garlic and as much of the whole spice as comes out.

Separate into one bowl with some bones in it and one of clear strained broth, cool to room temperature and refrigerate, or freeze for two to three months.