Slow Cooker Beef Bone Broth Recipe
Ingredients
3-4 pounds mixed beef bones marrow bones, oxtail, knuckles, short rib, etc.
2 medium onions
2 medium carrots
3 celery stalks
1 bay leaf
2 tablespoons apple cider vinegar
Preparation
1
Heat oven to 400°F.
2
Spread the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes.
3
While the bones are roasting, chop the carrots, onions and celery. (You are discarding these later so a rough chop works great!)
4
Place roasted bones, chopped vegetables, bay leaf and apple cider vinegar into a 6-quart crockpot. Cover completely with cold filtered water. (All the ingredients should be submerged by about 1 inch of water.)
5
Cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water, and periodically skim the foam off the top of the pot.
6
After 24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf.
7
Before storing, pour into separate containers and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours. Skim off the accumulated fat at the top of the container, if there’s any. Store in the fridge for up to a week or in the freezer for up to 3 months.
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About
This is our tried and true beef bone broth recipe that you can make at home!
Yield:
12 cups
Added:
Friday, July 28, 2017 - 5:16am
