Slow Cooker Beef Bone Broth
Ingredients
- 4-5 pounds beef bones
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 large onion, roughly chopped
- 5 garlic cloves
- 5 - 6 sprigs fresh parsley
- 2 - 3 sprigs fresh thyme
- 12 -15 whole black peppercorns
- 2 tablespoons apple cider vinegar
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the bones in a baking sheet or roasting pan lined with foil or parchment paper. Roast for 1 hour flipping each bone once half way through the cooking time. Remove from the oven.
- Place the roasted bones, carrots, celery, onions, garlic, parsley, thyme and peppercorns into a slow cooker. Add water to cover the bones and vegetables completely. Add the apple cider vinegar.
- Set the slow cooker on low and cook for a minimum of 18 hours or up to 24 hours. Season lightly with salt if desired.
- Strain the broth through a fine-mesh strainer over a large bowl or pot. Discard the solids.
- Transfer the broth to multiple containers or jars and cool for about 30 minutes. Refrigerate for a few hours until the fat rises to the top and hardens. With a spoon, scrape off the fat and discard.
- Refrigerate the broth in air tight containers for up to 4 days or freeze for up to 6 months.
- When cold, your broth may look a bit jiggly due to the gelatin from the collagen in the bones. When ready to use gently warm it up and it will return to its liquid form.
Notes
I usually do not add salt to my stocks. When ready to serve, season to taste.
Nutrition
Calories: 135 kcal, Carbohydrates: 29 g, Protein: 3 g, Sodium: 156 mg, Potassium: 819 mg, Fiber: 6 g, Sugar: 12 g, Vitamin A: 20740 IU, Vitamin C: 22.5 mg, Calcium: 125 mg, Iron: 0.8 mg
