How to Make Nutrient-Dense Slow Cooker Beef Bone Broth
This easy slow cooker beef bone broth recipe transforms simple ingredients into a nutrient-packed superfood in 18-36 hours. Made with roasted beef bones, vegetables, and apple cider vinegar, this homemade bone broth delivers collagen, minerals, and amino acids that support gut health, immunity, and joint function. Perfect for sipping warm or using as a cooking base.
Why This Slow Cooker Bone Broth Recipe Works
This recipe succeeds because it combines three critical elements: proper bone preparation, extended cooking time, and acid addition. Roasting the bones at 400°F develops deep flavor compounds through the Maillard reaction, while the 24-hour slow cooking process breaks down collagen into bioavailable gelatin. Apple cider vinegar helps extract minerals from the bones, creating a nutrient-dense broth that gels when cooled.
The slow cooker method maintains consistent low heat without requiring constant monitoring, making it accessible for busy home cooks. Unlike stovetop methods that risk boiling (which can create cloudy broth), the slow cooker’s gentle heat produces clear, flavorful results every time.
Nutritional Benefits of Homemade Bone Broth
Collagen and Gelatin:
Supports skin elasticity, joint health, and gut lining integrity. The slow cooking process converts tough collagen into easily digestible gelatin.
Essential Minerals:
High in calcium, magnesium, phosphorus, and potassium—crucial for bone health and muscle function.
Amino Acids:
Contains glycine (supports sleep and detoxification), proline (collagen synthesis), and glutamine (gut health).
Digestive Support:
The gelatin content helps heal and seal the gut lining, potentially reducing inflammation and improving nutrient absorption.
Immune Function:
Traditional remedy backed by modern research showing anti-inflammatory properties and immune system support.
Key Ingredients for Perfect Bone Broth
Essential Ingredients:
- Mixed beef bones (3-4 lbs): Use oxtail, knuckle bones, neck bones, and short ribs for optimal collagen content. While beef is most common, chicken bones work equally well, as do bones from any other animal. Lamb bones produce an exceptionally fragrant broth worth trying.
- Apple cider vinegar (2 tbsp): Draws minerals from bones without affecting taste
- Aromatic vegetables: Carrots, celery, and onions add depth of flavor and natural sweetness to balance the rich bone flavor (keep peels for enhanced color and nutrients)
- Bay leaf: Adds subtle herbaceous notes
- Filtered water: Fills 7-quart slow cooker completely
Quality Matters:
Choose grass-fed, pasture-raised bones when possible. CAFO-raised animals often produce broth that won’t gel properly and may contain unwanted additives.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 18-36 hours
Total Time: 18+ hours
Yield: 4 cups concentrated broth
Difficulty: Easy
Equipment: 7-quart slow cooker, roasting pan, fine-mesh strainer
How to Make Slow Cooker Bone Broth: Step-by-Step
Step 1: Roast the Bones
Preheat oven to 400°F. Arrange the bones in a single layer on a rimmed baking sheet.
Optionally, you can season the bones with salt and pepper before roasting, although saving this for later allows for better control, depending on what you intend to use the broth for.
Roast for 60 minutes, flipping each bone over half way through cooking time. This step is non-negotiable, as it will confer a beautiful golden color to the bones and fill them with TONS of flavor, both of which will later get passed down to the broth…
Step 2: Prepare the Vegetables
Roughly chop the carrots, celery, and onions. Don’t bother peeling the vegetables—the skins will add nutrients and color to the broth. Place everything in a 7 quart slow cooker along with the bay leaf and apple cider vinegar.
Step 3: Combine and Fill
Add the hot roasted bones directly to the slow cooker. Fill completely with filtered water, until the bones are fully submerged.
The broth will simmer gently rather than boil vigorously, so there’s no risk of overflow. Just leave about an inch at the top for safety.
Step 4: Slow Cook Low and Long
Set the slow cooker to LOW, cover, and cook for 18-36 hours until the broth reaches a rich brown color and fills your kitchen with an incredible aroma. A 24-hour simmering time is recommended to extract maximum nutrients from the bones, though 18 hours will still produce excellent results if time is limited.
Step 5: Strain and Store
Once the broth is done to your liking, carefully remove the larger pieces with a slotted spoon and place them in a strainer set over a large bowl to collect the excess broth. Press them down to extract all the liquid they contain.
Strain the remaining broth through a fine-mesh sieve or colander lined with cheesecloth to catch even the smallest debris.
Finally, transfer your bone broth into individual jars and refrigerate promptly.
The fat will float to the surface and, when chilled, form a protective barrier that prevents air contact with your broth. Once cooled, you can remove some or all of this fat layer and save it for cooking—it’s incredibly flavorful and excellent for sautéing vegetables or roasting.
Serving Recommendations
As a Beverage: Heat 1 cup broth, season with sea salt, black pepper, and fresh herbs. Sip warm for comfort and nutrition.
Daily Serving: 1 cup provides optimal benefits without overwhelming sodium intake.
Cooking Applications:
- Use as base for soups, stews, and gravies
- Cook grains and legumes in broth instead of water
- Add to stir-fries for umami depth
- Freeze in ice cube trays for easy portioning
Expert Tips for Bone Broth Success
- Don’t Skip Roasting: This step is essential for flavor development
- Use Bone Variety: Mix marrow bones with joint bones for best texture
- Add Acid Early: Vinegar needs time to work on extracting minerals
- Keep Temperature Low: High heat creates cloudy, less nutritious broth
- Strain Twice: First through colander, then fine-mesh sieve for clarity
- Cool Quickly: Refrigerate within 2 hours to prevent bacterial growth
- Save the Fat: The rendered fat layer is excellent for cooking
Recipe Variations and Adaptations
Chicken Bone Broth
Replace beef bones with 3 lbs chicken carcasses, wings, and necks. Reduce cooking time to 12-24 hours.
Lamb Bone Broth
Substitute lamb bones for uniquely fragrant, mineral-rich broth. Same method and timing.
Vegetable Add-Ins
- Mushrooms for umami
- Ginger and turmeric for anti-inflammatory benefits
- Parsley stems for additional minerals
Seasoning Variations
Add during final reheating:
- Asian: Ginger, scallions, miso paste
- Mexican: Cilantro, lime, jalapeño
- Mediterranean: Rosemary, thyme, lemon
Nutritional Benefits of Homemade Bone Broth
Collagen and Gelatin: Supports skin elasticity, joint health, and gut lining integrity. The slow cooking process converts tough collagen into easily digestible gelatin.
Essential Minerals: High in calcium, magnesium, phosphorus, and potassium—crucial for bone health and muscle function.
Amino Acids: Contains glycine (supports sleep and detoxification), proline (collagen synthesis), and glutamine (gut health).
Digestive Support: The gelatin content helps heal and seal the gut lining, potentially reducing inflammation and improving nutrient absorption.
Immune Function: Traditional remedy backed by modern research showing anti-inflammatory properties and immune system support.
Troubleshooting Common Bone Broth Issues
Problem: Broth doesn’t gel when cooled
Solution: Use more joint bones (knuckle, neck), cook longer, or add chicken feet for extra collagen
Problem: Cloudy broth
Solution: Keep temperature low, don’t boil, and ensure proper straining
Problem: Weak flavor
Solution: Always roast bones first, use proper bone-to-water ratio, cook minimum 18 hours
Problem: Too salty
Solution: Don’t add salt during cooking; season individual servings instead
Problem: Greasy texture
Solution: Refrigerate and remove solidified fat layer before reheating
Frequently Asked Questions
Q: How long does bone broth last in the refrigerator?
A: Properly stored bone broth lasts 5-7 days refrigerated or up to 6 months frozen.
Q: Can I reuse bones for a second batch?
A: No, after 18-36 hours of cooking, the bones have released all their collagen, minerals, and nutrients. A second batch would yield minimal nutritional value and weak flavor. It’s better to start fresh with new bones.
Q: Is it safe to cook bone broth for 24+ hours?
A: Yes, when kept at proper temperature (below 200°F) in a slow cooker designed for extended cooking.
Q: Why add apple cider vinegar?
A: The acid helps extract minerals from bones without affecting taste. You won’t taste it in the final product.
Q: Can I make bone broth without roasting the bones?
A: While possible, roasting is essential for proper flavor and color development.
Q: What’s the difference between bone broth and regular stock?
A: Bone broth cooks longer (18+ hours vs 4-6 hours), uses more bones, and focuses on extracting maximum nutrients.
Bottom Line
This slow cooker bone broth recipe delivers restaurant-quality results with minimal hands-on effort. The extended cooking time and proper technique extract maximum nutrition from bones, creating a versatile superfood that supports overall health. While it requires patience, the active preparation time is minimal, making it perfect for meal prep enthusiasts.
The key to success lies in quality ingredients, proper bone roasting, and adequate cooking time. Don’t rush the process—the longer cook time is what transforms simple bones into liquid gold packed with collagen, minerals, and amino acids.
Whether you’re sipping it for comfort, using it as a cooking base, or incorporating it into a healing diet, this bone broth recipe provides an accessible way to add serious nutrition to your routine.
Slow Cooker Beef Bone Broth
Ingredients
- 3-4 lbs of mixed beef bones, oxtail, knuckles, neckbones and/or short ribs
- 2 medium carrots
- 3 celery stalks
- 2 medium onions
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 10-12 cups water
Instructions
- Preheat oven to 400°F.
- Place the bones in a single layer on a baking sheet or roasting pan; roast for 60 minutes, flipping each bone over half way through cooking time.
- Place chopped vegetables (don't even bother peeling them), bay leaf, and vinegar in 7-quart slow cooker. Add roasted bones and cover completely with water.
- Cook on LOW for 18-36 hours, until deep brown and aromatic.
- Carefully remove the larger pieces with a slotted spoon and place them in a colander set over a large bowl to collect the excess broth. Then, strain the broth through a fine meshed sieve, or through a strainer that's been lined with cheesecloth.
- Transfer the bone broth into jars and refrigerate promptly. When cooled, remove fat layer and save it for cooking.
- Reheat before serving and season to taste.
Notes
- Don’t peel vegetables—skins add nutrients and color
- Save the rendered fat layer for cooking; it’s incredibly flavorful
- 7-quart slow cooker essential for proper water coverage
- Properly made broth will gel when refrigerated
- Store up to 7 days refrigerated or 6 months frozen
- For clearest broth, strain twice through fine-mesh sieve
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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This recipe was originally posted in October of 2016 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.
300 Comments on “How to Make Nutrient-Dense Slow Cooker Beef Bone Broth”
This looks great! But where did u get those mugs?
They are pint size mason jars for canning!
Sonia, she’s talking about the Rae Dunn mug with LOVE on it, not the mason jars.
Can you can your beef broth ?
I really wouldn’t see why not, Julie!
So how would you can it?
Unfortunately I can’t really help you with that, as I don’t have much experience with canning myself…
The Ball Blue Book of canning has a recipe. I would suggest to remove 99.9% of the fat before canning (save for other uses). I use this recipe and can my broth regularly. Have never had a problem. Also, I like to make a few ice cube trays of broth then freeze them and pop 1 into my coffee cup (melted) and have it with my coffee each morning.
You can freeze the both in ice cube trays!
This recipe says it makes 3-4 cups. Is that accurate?
Mine made a lot more than that.
That mug though? Where might I find them?
Tj max. Has them very reasonable. A nice brand I just got turned on to!
Wondering what I did wrong. My batch looks clear brown and taste oily. I trained mine with the cheesecloth. I’m a first timer, is it suppose to be clear dark brown or cloudy like your pictures?
Did you let it sit in the fridge, Judy? Once the fat has set and firmed up, you can remove it with and then your broth won’t be as oily. What makes mine look cloudy is that tiny film of fat that floats at top.
Hope this helps, and let me know how yours turns out once you’ve removed the fat (if you choose to remove it, that is!)
It’s supposed to be clear! This is just brown beef stock.
Bone broth is just a trendy name for it.
Actually beef broth is mostly made with scraps of meat rather then the bones. The difference between the two is that the collagen that seeps out of the bones while making “bone broth” is what you want, that’s what’s going to help with gut health.
Just to write on this, the original poster is correct. Bone broth is the “Fancy” term for beef stock. Beef broth is completely different than beef stock/beef bone broth.
Quick question. I know you mentioned removing some of the fat layer that congeals on the top but doesn’t that contain a fair amount of the collagen? If that is the case, wouldn’t we want to keep that and use it when reheating the broth? Thanks
Does it if the bones are meaty?
Can you put up the bone broth to use later? email is [email protected]
What I do is I cool the broth in the slow cooker bowl and remove some of the fat on top to fry eggs and potatoes; I save a nice layer to flavor the broth even more. I fill up pint or quart jars. I can drink a pint of the stuff a day; sometimes I dilute it just a little bit. I have found grass fed bones at Sprouts, but online stores have a greater variety of bones. I also put some of the cooled broth in plastic ice trays and freeze it; whenever I need some broth, 2 – 3 cubes melted in the microwave makes a nice mug full. I season the broth when I serve it. I also add the cubes to other dishes for flavor, like I would commercial broth, and sometimes with it, so I can save my broth for sipping.
Sorry, but I’m not sure I understand your questions, Terri. What do you mean exactly?
To make a clearer broth, boil the meat for a couple of minutes to loosen the impurities, then drain and rinse thoroughly before adding water to make the broth. Roasting the bones is not necessary, but if preferred, roast, then boil briefly, perhaps a minute or two to loosen the impurities, drain rinse and proceed. Th result will be much more attractive. The boil is brief and will not lessen the final flavor at all. I picked this up from a Vietnamese lady who taught me to make Pho soup.
Thanks Roger, those are great tips, all!
Another way to make clearer broth is to soaking the bone in water for one hr to draw out retaining blood. This is Korean way.
What impurities ? If you use bones from grass fed beef etc.
what would the impurities be ?
Thank you, that will be very helpful for making this for the first time.
What impurities? Could you elaborate a little bit more on that, please?
WoW! I’ve been trying to make Pho Soup myself Roger, lucky you for learning from the master
How long does this last in the fridge?
4-5 days, Kristen.
Can you freeze it in the jars?
I wouldn’t freeze it in glass jars… if you’re going to freeze it opt for resealable bags or plastic containers instead.
If you want to freeze it, let it cool and then place in ice trays or muffin tins. Once frozen, pop them out and place in a freezer bag. You can pop in the microwave to return to liquid state and heat up to drink.
Hey great tip. I just made this which resulted in approx a gallon, and making a second batch. Was looking for info on freezing for later use. Muffin time us perfect! Individual portions as needed! Perfect tip!
Great idea, the muffin pans!
There are straight-sided mason jars, 3-cup size, specifically for freezing. Make sure not to go over the fill-line. We always freeze our bone broth. We first cool them in the fridge overnight, freeze the next day and put a lid on only when they’re frozen, to prevent cracking the glass jar.
I have a saved item out at Amazon and this is the type of thing I want it for. If I may share it here without getting in trouble:
Souper Cubes Gift Set, 1-Cup 2-Cup 1/2 Cup and 2 Tablespoon trays with lids
Brand: Souper Cubes
https://www.amazon.com/dp/B08L7LGRC4/?coliid=I2GNBGURRTTPJK&colid=30Z1P8YL56WSR&psc=1&ref_=lv_ov_lig_dp_it They have lots of sizes, just check them out. They created this just for single serving sizes that can be POPPED out.
Can you put in the freezer and take when you need???
Absolutely!
I’ve successfully made bone broth on the stove several times. This time though I let it simmer much longer, over 36 hours. It started out with plenty of liquid but this morning it was all gone! What did I do wrong??
After 36 hours on the stove top, most of the liquid no doubt evaporated, Bethany. If you’re gonna let your broth simmer for that long, you absolutely must use a slow cooker. It’s the only cooking device that produces it’s own moisture, so the liquids won’t evaporate.
I used a slow cooker and still had to add water multiple times…. do you know what I did wrong?
Possibly high temperatures?
Or a faulty slow-cooker, perhaps? Have you had similar problems with other dishes where you’ve had to add liquid during cooking or wouldn’t have any liquid left in the pot when the dish was done cooking?
I use 2 slow cookers once a months and cook about 3.25 lbs of bones in each, with all the herb, spices, stewed tomatoes, onions, celery, garlic and apple cider vinegar on high for 3.5 days. Never have to add water. Always fill up with as much water as possible. Have been doing this for sometime and have never had to add water or any fluid.
I believe your error is that you didn’t put the contents in a sealed lid receptacle, as in slow/pressure cooker(s) so as not to let the liquid vaporize into the air. I have pressure cooker(s) with slow cooker option but it is a sealed cooking vessel.
I just made it on the electric stove in a pot with glas cover and after 50 Hours still all liquid is there.
It was on 1 to 2 so low as I could and still see Some small bubbels from boiling i can send a video if you like.
I’m using short ribs. I boil them for a couple of hours then add vegetables. Great soup.
Can I freeze this once it’s cooled? If so, for how long?
Absolutely, Krista! I like to freeze mine in freezer bags, in one or two cups servings. The broth will keep for up to a few months in the freezer.
While the broth is still hot, I put it in jars and turn it upside down and let it cool down on the counter, once cooled the lids should be sunken in and sealed for long time storage, I make enough for 15 1L jars. You can store it in a cellar or as I live in a condo, I use a small beer fridge
Not safe to process that way. Unless you are going to keep it refrigerated. It is better to use a pressure canner, follow manufacturer’s instructions or Ball Blue Book to process safely so you don’t get sick.
The fat portion that you remove for cooking, how do you store that and how long is it good for?
I usually just put mine in a glass Mason type jar and store it in the refrigerator. I wouldn’t keep it for more than a couple of weeks.
Thank you for the quick response! I will try that!
What do you use the left over fat for in cooking? Instead of oil?
I use it as a cooking fat, mostly…
Isn’t that fat layer collagen and bone marrow? And worthy of keeping (unless too thick) to drink in bone broth? I did with my broth. A little bit greasy, but adds a richness I quickly embraced. Plus, the health benefits of both for IBD.
Great article with the details, thank you Sonia!
Some people don’t really like the fatty, oily feeling in their drink, Lisa… plus, you can keep the fat and use it for cooking, so nothing gets lost in the end. 😀
I hope you don’t mind, Sonia, I want to ask Lisa if she uses onions when she makes the broth for IBS purposes. the Low FODMAP diet doesn’t recommend the use of white onions and garlic (I know, and I love them)…
Thanks for the great Recipe and instructions, Sonia. If a person were going to have some bone broth every day one would have to have a pot on all the time!!!
I don’t mind at all, Michelle, in fact, I strongly encourage it! I love it when you guys interact with one another. Healthy discussions are always appreciated!
And you are totally right. There are actually a lot of people out there who have a “perpetual batch” of bone broth on…
Michelle I do use onions. (I suffer from microscp colitis.) I cook the bones with water only for almost 2 days. I remove the bones, filter then add carrots, 1 lrg onion, several fresh bay leaves, parsley, rosemary, thyme, a little salt and pepper and simmer for 2 hours.
The onions don’t seem to aggravate my condition like garlic will.
I will try Sonia’s crockpot version next time! Less babysitting the pot and adding water continuously.
My kitchen smells amazing. The broth has been in y slow cooker now for 14 hours. Will let it go for 36. Definitely worthwhile roasting the beef bones first.
I was planning on reserving broth for myself to drink and using most of it to make a beef and barley soup for my bonfire night tomorrow. Can’t wait!
I use the fat to cook my cabbage for the soup i make with this broth. It is spectacular.
Oooooh, sounds yummy! I love me a good bowl of cabbage soup, from time to time!
Omgosh, that sounds wonderful and a great idea. I was wondering what to do with the fat that collects on the broth after it’s 1st refrigerated.
I keep it in the fridge and use it as a cooking fat.
Hi ,
Do the bones need to have a lot of meat on them ?
I’m worried mine are too trimmed . They are in a slow cooker . Should I keep the lid on ?
Thank you !
No they don’t… in fact, they don’t have to have much meat at all on them. And yes, you definitely need to keep the lid on!
Hi again ,
Thank you for your quick response. My broth has been in the slow cooker for 24 hrs. And it seems very oily. I did put apple cider vinegar in .. Any suggestions ?
Thank you again
I’m so sorry Judy I just saw this now…
What I would do if you don’t care for the fat in your broth is put it in the fridge to set and then scrape the layer of fat once it’s floated to the surface and set.
Be sure to hold on to that fat and use it for cooking, though! That’s good and tasty stuff!
Hi where can I get that spoon? (that you are using to transfer the bone broth into the jars) Thank you
Amazon carries different models… here’s one that’s extremely similar: http://amzn.to/2lautKt
You should also be able to find one locally in any store that sells kitchen equipment.
I have a question do you buy the ones from the butcher? Or do you cook ribs or your meet and then save the bones?
That’s where I am still confirmed do I buy mean with bones cook meat and save or are raw bones better and if so how do you get those???
You need to use raw bones, Ashley. Your butcher will gladly hook you up with some, if they’re not available in the counter.
Thank you for the recipe. This is my first time making bone broth so we will see how it goes. I have about 6 hours until it is done. My questions is this, after I cooked the bones in the oven for an hour, there was a lot of oil/grease on my pan. I ended up just tossing it, but I was wondering did I need to include that? I figured it would make it too greasy if I did, but I thought I’d double check. After rereading your post it didn’t say anything about adding it, so I assume it was ok to toss.
That’s entirely up to you, Sue. If you’re wanting a higher fat content, then definitely include it. If you prefer a lighter broth, leave it out.
Hi Sonya, love the recipe and want to try it. Questions, I only have a small 4qt slow cooker. I assume I can cook it in a stockpot on low? If so, how long should I let it sit and is there anything else I should know (first timer)? Thanks!
Sorry Sonia, O just noticed that I spelled your name wrong. Opps!!
Unfortunately, Marque, you really need to use a slow cooker for this technique to work. A stockpot wouldn’t be the same at all: after spending 18 to 36 hours hours on the stove top, most, if not all of the liquid would simply evaporate. If you’re gonna let your broth simmer for that long, you absolutely must use a slow cooker. It’s the only cooking device that produces it’s own moisture. Plus, it’s perfectly safe to leave the slow cooker on all night. I’m not so sure that I would say the same about the stove…
If you still chose to do it on the stove top, you’d have to simmer on low and add liquid to the pot regularly, which means you’d probably have to get up a few times in the middle of the night to make sure that there was still enough liquid in that pot. I don’t know about you, but I don’t think I’d be up for that…
Where do you get your bones to use?
At the grocery store or butcher shop.
Trying your recipe and bone broth for the first time ever. It should be ready tomorrow morning. I’m excited to see how it tastes! I used onions and garlic before I read the comments. I have IBS and leaky gut. Hoping it won’t irritate me. I’ll know better for next time. I didn’t add any spices other than salt. I may add some today. Thanks for the simple recipe! 🙂
You are very welcome, Christie. Hope the finished product is to your liking, and that it won’t irritate you! 😉
You could always leave the onions out next time, that wouldn’t pose a problem.
I really like this recipe. I don’t strain mine or discard the vegetables. I use an immersion blender and get a nice thick soup with little chunks of veggies. I let the pot cool and then stick the whole thing in the fridge. Next day I scrape off the huge layer of fat and then freeze portions.
I really quite like this idea! I take it you remove the bones first?
Great recipe and excellent discussion. I use a recipe from Emeril, and it’s very similar, except it adds an additional 30 minutes of roasting with the bones covered with tomato paste and the veggies thrown in the pan also. Once the broth is finished, I use a separator to remove the liquified fat, and then I transfer the broth to 1-cup Ziploc plastic containers for freezing. Once frozen, microwaving the container for 5 minutes on high does the trick, and I like to amp the hot broth up with turmeric, black pepper, coconut oil, and a dusting of Cayenne.
Can this be canned in jars and kept on the shelf? If so how?
I’m really not an expert on canning, Amanda, so I’m not even going to risk an answer, here. I really wouldn’t see why it couldn’t be done, though. If you know how to can, that is. Which I absolutely don’t. Sorry I can’t be of more help…
You have to use a pressure cooker for the broth when canning.
I disagree. I can hot stuff all the time. I boil my jars and lids. Fill them then place in boiling water for 20 min or i boil jars and lids fill with hot liquid and turn upside down until sealed
Hi Sonia!
I just want to double check the instructions that it is okay to turn to crock pot setting to low at the start and let it cook this way without having to bring it to a boil first.
Thank you!
That is correct Meghan!
How much apple cider vinegar do I use?
I have joint problems and was told to try glucosamine, but all the bottles say they are made with shellfish, and I’m allergic! So, I’m going to try this and see if it makes me feel better. I read somewhere that putting the hot broth directly in the fridge can promote bacteria growth. They suggest using ice cubes to cool it quicker before refrigeration. Do you think this is necessary?And how many cubes do you think would be the limit? I don’t want to risk a watered down broth. I’m going to try this for the first time. I’m also not sure how much vinegar to use.
So long as you transfer the broth to small containers, it’s very much ok, and even preferable, to refrigerate it while it’s still hot, Amber. And I’m not sure I understand why you say that you’re not sure how much vinegar to use?
Hi! Never mind the vinegar question, it’s right there in the recipe. I saw that later.
I made this broth yesterday, it looks just like yours and is totally delicious! Thank you for the amazing recipe and all the pictures 🙂 I seasoned with salt and pepper before roasting as per your suggestion. The only thing I did differently was boil the bones and simmer them for 20 min before roasting. I read that in a different article it’s a good way to get rid of some nasty bits that could end up in the broth. I’m drinking this strait and not using it for other recipes, so I think next time I will try some other seasonings just to make it interesting. Here’s to good health! Thanks again!
hi,I made bone broth I baked my bones.I let them cool and put them in the fridge for a week almost two wks. I finally got them into the crock pot to simmer I notice the color is not brown like yours it looks like chicken broth and greasy looking. It doesn’t smell good but it doesn’t smell bad. Should I start a fresh batch? Help!!!
If it was me, I would definitely chuck this batch and start a fresh one. Also, it’s best to make the broth as soon as the bones come out of the oven.
Hi, I’m sorry if this has already been addressed in the comments/article, but I’m about to make some broth but my bones are frozen… I know I need to roast them, but is it ok to roast them still mostly frozen? Or should I just slow my roll and wait till tomorrow once they’ve defrosted? Sorry, I know the answer is probably pretty obvious… I guess I’m just wondering if anyone has ever done this so I know for future reference. I’m one of those people who is always talking about how I’m going to do things and then never do it, so now that I’m this far with the process I’d hate to stop now :p
Thanks!
I think it’s definitely best to wait until the bones have completely thawed, otherwise they will release a lot of moisture as they roast and might not brown quite as much as a result, or will take a much longer time to get there…
Hi Sonia,
I just made my second batch of your yummy bone broth. I also add leek and spring onions to the rest of the vegetables as I love the flavour infusion. However, I find that I get very bloated after eating it which is a bummer as I’d like to eat it almost every day. Have you had similar experience? Do you think it’s the leek?
Not sure… the best way to find out would be to try one batch without it! 😉
Have just read all the comments and now feel pretty positive about making my first batch of bone broth. I just bought a slow cooker and will be starting it tomorrow morning. Thankyou to everyone with their questions and also Sonia for the recipe and post.
seems like a lot of work for 3-4 cups…my wife and i drink 8-12oz of store bought broth everyday and thought i should start making my own…not sure if it’s worth it if i need to do this a few times a week.
It’s really not that much work at all, Travis… it does take a long time to cook, granted, but very little actual work. It’s totally worth it, if you ask me. It costs SO much less than store-bought…
say what?? this produces way more than 3 or 4 cups! the richness and depth of flavour allows for no comparison to store bought. Your health is worth it and you spend more time running to the store to buy it in a way.
I use a slow cooker and freeze the broth in cubes. Much healthier and no MSG.
I’m already taking a Korean beef bone broth for intestinal health but was thinking of trying your homemade recipe.
I was wondering though, how is it that you use the fat for cooking? Like regular fat/ oil to grill and stir fry?
Exactly!
Hi Sonia, I’m making beef bone broth. My marrow beef bones were bought raw and im wanting to roast them them now. The package says sell by August 6 and we know the butcher who packaged them for me. They smell a little funny but my butcher says they are still okay to use. He says they split the bones for packaging for me. So, today is AUGUST 6 th. My husband says he thinks it’s okay too. What would you do? I plan to slow cook in a crock pot for 36 hr. Thanks I appreciate your help.
I would totally pass on any kind of meat that smelled funny… better safe than sorry!
Those mushy vegetables are like candy for my dog. I don’t use onions because they are bad for dogs. But once all the broth is out of the pot I cool the vegetables, and add a large spoonful to one of his meals each day. He starts dancing and howling as soon as he sees me remove the vegie container from the fridge.
Hahaha! I would love to see that, must be so cute. <3
Do you think it would be ok if I add ginger to this?
I can’t think of a reason why not…
Is it okay to “chew” on the bones and any marrow that might be left. My meat bones had some meat on them and I love to naw (sp?) on bones.
Absolutely Amy! Knock yourself out! (I’m just the same haha!)
Just wanted to note that I have bookmarked this and my second batch is in the slow cooker now. My first batch came out wonderful and half is still in the refrigerator. It was the best when I was sick a couple weeks back but is definitely best hot. What I found out is if you put it into the refrigerator hot, it almost is like canning in that the heat and rapid cooling seals the container. Mine have kept for 2 months in the back of the fridge where it is colder and unopened just fine. Not sure I can use those Ziploc containers again though they were heavier so held up pretty well.
I do can my own chicken broth every few months and want to note you can definitely can this broth. Follow the same instructions as you would for chicken broth. You can put in the fridge to chill and strain the fat as usual if you want. If you do that, you have to bring it back up to a simmer before you ladle into cans. Then you have to pressure can it to get the high enough temps for non-acidic foods. That is what I am going to do with this second batch of beef broth.
I am getting about 3 quarts of broth out of each batch and I don’t strain mine past getting the large chunks out or chill and scrape the fat. So I will get quite a few for the pantry this time around.. At $10 for the total ingredients and no salt added, it is a dream for those of us trying to watch our sodium.
Thank you Sonia!
I was wondering if the person that had colitis used the onions and if it helped or did the onions hurt I also have Colitis ty
As I raisemy own beef, I just finished 3 days of bones in the crock pot. The house smells fantastic. I had 3 crock pots going and planning on round 2 tomorrow. I forgot a out the ACV, but I’m sure after 3 days everything that could come fromThe bones has been extracted the wonderful broth is now in the refrigerator cooling to pull off some of the fat before processing into Mason jars but I also had the thought of taking all of the leftover meat and vegetables and putting them through the food processor for the dogs what a special treat for them
As I Raise my own beef I haven’t thought about using the soup bones and actually making broth instead of just soup with them so for the past 4 days I have had 3 prop pats going with all the bones and just took them out and strained the wonderful broth and is now in the refrigerator to take off some of that luscious fat I cannot wait to put them in jars and can it and add that to my wonderful canning pantry the thought occurred to me while I was draining all of the vegetables and beef and that was to put it through the food processor and feed it to my dogs with their dog food as a special treat
Just prepared this and loved the taste! I’ve been making bone broth in the past and this recipe is great because I don’t have to worry about the flame going off on the stove…slow cooker is way better! I just tweeted this recipe using your link and info. Many thanks!
Many thanks to you, Nancy! And I totally agree with you. Slow cooker is the only way to go when making bone broth. Well, that or the Dutch oven!
Just made my first batch of Beef Bone Broth in my slow-cooker and it’s delicious…Did season at the end of 48 hrs of cooking. Seasoned again to taste after I skimmed of the chilled fat an reheated in my soup mug. On to chicken bone broth next week!!!
Thanks for this in depth recipe for a beginner.
PS—my son thinks I should open Bone Broth food truck in NYC, “Nana’s Bone Broth”!!! ????
Haha! I love the idea of a bone broth food truck! You could have all kinds of different varieties… beef, pork, chicken, lamb, venison. Hey, that could very well work!
Be sure to let me know how the chicken broth turned out. Food truck worthy, I hope! 😉
Love the idea of doing the broth in the crock pot so you can set it and forget it for the day. Will try this if we ever get fall weather this year!
Do I add the juices from the pan after the bones have been roasted?
It’s up to you Naomi, but I totally do!
I have read where other people reuse the bones to makes more batches, have you ever done this and had success?
Personally, I think that the bones have given their all after they produced a single batch…
This is the best bone broth recipe bar none. I’m convinced that roasting the bones in the oven for an hour makes all the difference in the world in the flavor. I added carrots, onion, celery, leeks & a handful of parsley & of course apple cider vinegar.
Have you ever used celeriac or celery root (not sure what you call it…) in your bone broth? Thanks for a great recipe!
– Judy
Thank you so much for your kind words, Judy, and yes, I agree that roasting the bones does make a HUGE difference in the overall flavor of the broth. As for using celery root, it’s never happened since this would be one of the only vegetables I have a complete aversion for. Don’t know why, just totally despise it…
My grocery store has frozen marrow bones. Are these ok to use?
Thank you.
Tracy
I think my email was wrong. It is [email protected]
Frozen marrow bones? Ok to use?
Absolutely, Tracy!
Thank you so much for quick reply. I can’t wait until my broth is done cooking!! Smells so good!
How do you store the fat removed after cooling the broth…so to use it for future cooking?
In the fridge, in an airtight container.
My bone broth cooked for almost 48 he’s. It is oily and tasteless. I scraped the grease off the top. What did I do wrong or how can I improve this
That should say 48 hours above 😉
Did you roast your bones long enough for them to turn brown and crispy?
Why can’ I save bones from beef cuts I have cooked? There would be very little meat on them.
From a purely nutritional stand point, it’s much better to use raw bones, but it’s also perfectly fine to use cooked or roasted bones if you want to. While the resulting broth will be tastier with leftover cooked bones, it won’t be quite as nutritionally rich as if you’d started with raw bones.
But isn’t roasting the bones cooking them? What’s the difference?
I have been cooking my broth in a crock pot (6 qt.) And have been cooking for about 48 hrs. on low. Comes out a deep brown but no gel, very thin. Cooking with Veges, tastes good. Using grass fed beef bones. Any thoughts?
You might want to take a look at this excellent article, Debbie! https://paleoleap.com/troubleshooting-bone-broth-wont-gel/
Thank you, this was a very helpful article.
I made this, but it turned to jello in the refrigerator. Is there a way to keep it from doing this? It turned back to liquid after I warmed it up, but even though I removed the fat on top it still tastes oily. Also, do you know the nutritional facts for 8oz of this broth?
Jello is good! That’s a sign of a good broth. Why would you want to keep it from doing this, if I may ask?
If made exactly like yours, what are the nutrition numbers, roughly? I skim the fat away for later use and just enjoy the broth.
Use the fat for shortening in any way. My mother used it in making her “dump-in” cookies. Once served to her book club and a guest visitor, she was asked for the recipe. Mother said she didn’t really have a recipe. Her basic template was about 1 part shortening, 2 parts sugar, 4 parts flour. The shortening could be butter, left over salad dressing, vegetable oil, etc. Sugar could be brown or white, molasses, maple syrup, honey , or the scrapings from a jar of jelly. Flour could be oatmeal, wholewheat flour, left over cooked cereal, etc. The lady wanted to know what KIND of shortening? Mother said ANY kind. But what kind did you use for THESE cookies? Mother finally had to confess. This was in Suburbia in the 1940s, and Mother was an anomaly. Her friends all laughed. They knew her well.
By the way, she always boiled bone twice. She said you didn’t get the gelatin until the second boiling. So I always boil (simmer, that is) twice too. I need a new crock pot. Mine is old, small, and does not simmer. So I make soup or broth in a large stock pot and put it on my one burner that will go low enough to keep it at a slow simmer for a couple of days. With a tight lid, it hardly evaporates at all. No getting up at night! It all depends on your stove and your pot! Happy brothing.
Wow, this slow-cooker bone broth looks so delicious!
I like my bone broth only piping hot as well! 🙂
Has anyone tried canning the broth after cooking it?
How long would it keep?
1st time attempt at making broth, can I rinse my bones in hot water to avoid oily broth? Recommendations appreciated. Robyn
I don’t think that this would change much… rinsing would mostly remove any impurities, if present. Your best bet would be to refrigerate the finished broth and then remove the layer of fat that will have formed on top once it’s completely set.
Hello! Do I add the juice in the pan I roasted my marrow bones in??
That much is entirely up to you… it’s mostly pure fat, but good fat! You can throw it in, or save it to cook with!
I do chicken and veggie broth all the time. My 1st time doing this…followed the recipe turned out PERFECT….9 cups of liquid gold. 1hr roasted grass fed bone marrow bones.then 24hrs in slow cooker…yummmo
I just bought 2 – 7 qt crock pots let the bone broth making begin. I always wanted to make bone broth but didn’t want to set my house on fire leaving it cooking on the stove all night while we slept. Can’t wait to taste this liquid gold.
Hi I have a few questions. I am making this for my toddler who has tummy issues. So we stay aways from herbs, onion, and garlic right now. Would this still work with just beef bones, carrots, and water? Do you just keep restarting your slow cooker. The longest is 12 hrs for mine or can I do this on the stove for 18 hrs? Lastly to know for sure that I did it right after it is cooled it will be jelly like right not like normal beef broth liquid. Thanks!
Absolutely, Ann, you don’t HAVE to add the herbs, onions or garlic. They add flavor and nutriments, but the only essential ingredients really are the bones, water and ideally, apple cider vinegar. My slow cooker will stay on for as long as I leave it on, so I don’t need to restart it… I don’t recommend doing this on the stove: the slow cooker produces its own moisture so the liquid doesn’t evaporate, and it’s also safe to leave unattended. On the stove top, your liquid would evaporate so you’d have to add much, much more and it wouldn’t be safe to leave it on when you’re not around. And yes, your bone broth should congeal when refrigerated.
Hope this helps, and happy bone broth making!
I am, yes, right now, in the process of making bone broth and I ran across your article. Thanks for taking the time to give us this valuable information! My question is; ca I give the bones, after the roasting and soup simmering processes, to my dogs. I can’t see why not, but many recipes I have read so far have suggested that “everything” gets discarded after you cook the broth. But, as I see, you eat the carrots! I’m sure I will be doing that, as well. Thanks for any information. M:)
It is my understanding that you should only give raw bones to dogs, as they become too brittle once they have been cooked and can break into pointy little pieces that could damage their mouths or internal organs if swallowed. I don’t think I would risk it…
Makes sense to me. Thank you for your quick reply. No bones for Boo and Mitzi! Now I need to go to the store and pick up some raw bones for them…… Again, thx!!
I successfully made this! It was, or I should say IS soooo delicious, because I still have a lot left! I just had some for breakfast! I am new to AIP and I’m so glad I found your recipe! Thank you!!!
HIGH FIVE!
If I want to add a little meat into my broth, do I need to roast it too or just add it raw with my vegetables?
Roast it along with your bones. It’ll add that much more flavor!
My question is a technical one. I’m using this recipe to avoid buying collagen powder as well as replacing my morning coffee for this beverage instead. Im currently taking in about 13,200mg of collagen powder per day, so if I were to roast 3lbs of beef bone and use 3 qts of water in my slower cooker, how much should I drink per day to insure I’m hitting that 13,200 sweet spot to get a good dose of collagen? I don’t want to drink too little or too much (I already drink 3 liters of water everyday, so I’m just trying to get my collagen in).
I have heard that you should use both joint bones and meaty bones in equal proportions for bone broth. Is this correct? Also, your recipe calls for filtered water. Would this be the same as distilled water or if not, what would I look for at the store?
The ratio of meaty bones to joint bones is not an exact science, but you do need both in order to make optimum bone broth. Distilled water is not the same as filtered water; you can filter your own water or use bottled water. Or even use your tap water, if you trust it!
What is the nutrition facts per cup of this broth?
Hi! I’m new to making broths and crockpot cooking and I’m very excited to use this recipe. My question is about the fat: What can you do with the fat? I am self-teaching myself how to cook so the concept of using fat is unfamiliar to me. Do you use it like you would use olive oil in a stir fry pan to cook burgers or something? I just want to get the most out of it, and it sounds like the fat might be really tasty!
I use mine as a cooking fat indeed, but you can also use it to add to dishes, when suitable. Mashed potatoes come to mind, but I’m sure you can think of many more options!
I used meaty bones as well as femur bones. I roasted them first. Then in my crock pot with all the vegetables on low for 24 hours. The broth is a beautiful color however is is not gelling. Will it still be full of nutrition!
My grocery store sells bones for dogs. Can I use these bones to make broth?
Found 10 quart slow cooker at W mart, around $40. Picked up 5# organic grass fed beef bones from Seven Sons and as I’m approaching 32 hours I’ve just topped it off with the last of 2 gallons of spring water. Probably finish at hour 38. 1 gallon started it using 1 gallon here and there to top off. Anyone else having to top off with some water on the long simmer? Thanks
How much do you recommend consuming and how often? Have my first batch in the crockpot now.
They say anywhere from one to four cups a day… Personally, I like to mostly use mine for cooking. I use it in practically everything!
I followed directions exactly. Been cooking in my slow cooker for 30 hours on low. Now that it’s cooled, it’s just oily broth. It is not gelatinous at all. Does that happen after refrigeration? Thanks
Sorry…I read the link you provided previously and realize the bones available at my Whole Foods are “long” bones not knuckles. I’ve ordered some online. I’ll try again next week!
Yeah, you need at least some joints and knuckles in there, as well as some marrow and a little bit of meat… Hope your second try goes better! Keep me posted! 🙂
Pinned! Can’t wait to try this…
Interested in trying this recipe, but am concerned about the yield. It says servings: 3-4 cups. Does your liquid mostly evaporate or is that a typo? I wouldn’t want to put this much time into less than 1 L of stock, so just curious. Thank you.
It’s not a typo, Marie, about one liter is correct.
I only got 1.5 cups of liquid. Very disappointing since I paid 25 for the bones from the butcher. I used a crockpot slow cooker and let it simmer 36 hours. It is very dark which I don’t mind. But it was very pricey for 1.5 cups of liquid, Should I have added water?
WHOA, that’s a lot of money for bones!!! I think you should find a new butcher! 😉 1.5 cups seems like very little liquid to be left with at the end of the process… What size crockpot did you use? And did you fill it all the way up to start with?
Is this Keto friendly?
If you don’t have a grease strainer if you let it cool a bit use a gallon bag. Fill the bag, cut the corner and let the liquid, other than the grease, fill your vessel with goodness!
I accidentally put my crockpot on high instead of low, it’s been cooking for almost 24 hours, plenty of liquid in the pot. Is it ok to keep cooking on high? Should I switch to low now or just leave it??
Personally I would switch to low, but as long as you still have plenty of liquid in that crockpot, you’re all good!
We purchased 1/4 of a cow in bulk and the butcher gave us all of the bones once he had carved the cuts. I have all the bones in the freezer and want to make broth but am unsure if I can freeze the fresh cooked broth, given the bones were frozen to start with.
That old quandary of “not refreezing cooked meat if it was frozen to start with” … don’t know if that applies to bones?
Freezing the broth should not be a problem, Ben… I do it all the time and have never had any issues!
Very nice website and bone broth posting! I do this all the time using only veggie scraps. When the scrap bag overwhelms my freezer, it’s time to make a new batch. I do some slow cook and some pressure cook. After straining, I put the broth in metal bowls in fridge and a day or two later, I skim and discard all the fat from the top and freeze it all in glass containers. I hope I’m not doing myself a disservice by dumping that layer of fat, but I feel like I’m doing myself a favor by not consuming it. I rarely see that mentioned in bone broth recipes. It seems like everyone is consuming that fat layer. Except me, I guess!
I made this recipe, followed the directions exactly. I was able to get 8 pints, plus a mug to enjoy right away. The initial cup full was a bit oily as it had not set and allowed for the oils to rise and be removed. But, it was still very good, just a bit of salt and pepper and a dash of Worcestershire sauce. I will definitely be making this again and again. It turned out a beautiful brownish/caramel color and tastes amazing. Best broth I have ever had!
Why thank you very much for the awesome feedback, Norma! I’m super happy to hear! 🙂
I just got my batch in the crock pot! So excited! My mother introduced/made me bone broth right after I had my baby, and now I am preparing some for my 6 month old daughter to consume as some of her first food. I used bone marrow and 1/8 onion (don’t want too gassy of a baby) 3 carrots and some garlic cloves and some apple cider vinegar. Thank you for the recipe!
You are very welcome, Mars! The pleasure is all mine, really! <3
So it’s been 20hrs of slow cooking the roasted marrow bones and my broth is very light in color. Looks more like chicken broth. Is this due to lack of knuckles or ox tails? Thank you!
Oh and it’s very bland, not much flavor. Is that normal?
I made this bone broth again yesterday, let cool a bit in the crock then placed the crock with broth in refrigerator over night. Is this ok?
Hello. I’ve read that the benefits of bone broth only happen with bones from grass fed cows. Comments?
Did I miss the macros or does it not matter.
So good. I actually used a bag of frozen “soup bones” from the grocery store. But I put in all the veg’s plus leeks (the whites and greens, whole thing!) 36 hrs on low in the slow cooker. Amazing scent, great flavor. Only negative is the whole recipe in a 6 qt pot only made 2 qts of broth.
I did the 36 hours. Even though my crock pot was full to the brim I only ended up with about 2 cups bone broth. Should I add water as it goes? Should I have stopped it sooner maybe my crockpot cooks too warm? First time here trying to figure it out. Thank you
I’m not sure about adding water, really… I think it sorta kind of defeats the purpose, unless you’re gonna let your broth simmer for another long while after adding the water, i.e. 12 to 24 hours more. I think you would have been better off stopping it after 24 hours, then you’d have been left with a bit more bone broth.
You should NOT immediately refrigerate the hot broth. Place it in your jars, let sit on the counter until it reaches the appropriate safe temperature range, then refrigerate. I am a Chef and ServSafe Certified.
Hello, I’m wondering if you have made this with instant pot. If so, how long does it take?
Thank you.
Is it possible to use an instant pot/pressure cooker to speed the process, or does it need to just simmer for a long time?
Bone broth needs to simmer for a long time…
Hey Sonia … has anyone been able to suggest how to do this in the instant pot? I think the time factor is what we are struggling to know how to navigate. Thanks for this AMAZING recipe!
In order to make bone broth and get extract all the benefits from the bones, the long simmer is imperative, so an instant pot, I believe, would kind of defeat the purpose…
I tried the store bought expensive bone broth and it did not hold a candle to this homemade broth. Won’t waste my money in future because it so easy to make!
Thank you so very much Maggie, that’s incredibly kind of you to say! 🙂
Is it okay to leave it simmering for almost 4 days in my slow cooker ? And I thought putting hot things directly into the fridge was terrible for bacteria
Some people have an ongoing pot of bone broth simmering in their slow cooker… so I don’t see why there would be a problem with leaving it for 4 days. Just check your liquid levels and top as necessary, I guess.
As for putting hot things directly in fridge, not only is it not terrible, but it’s actually better! See: https://www.aarp.org/home-garden/housing/info-02-2010/myth_buster_should_you_let_hot_food_cool_before_refrigerating_.html
The recipe calls for stalks of celery. I’m pretty sure that it meant to be ribs of celery. The stalk is the entire plant harvested from the garden and the ribs are pulled off individually.
Wondering if anyone has any ideas about using wild game for making bone broth?
Hello
I made beef broth for the first time and my did no have gel its only liquid no geli form I made it with the slow cooker too and they stay in the slow cooker for 23 hours in low, in my slow cooker low is 140 celcius fahrenheit or 60 C. Was the temperature to low? I dont know why my broth its not so dark like yours.What i did wrong? Please help me
I just stumbled on this site. It’s awesome! So glad I found you. I’m going to do my bone broth now. Thanks.
My crock pot only let me put 8 cups of water in. Will it cook down at all? Can I add the rest of the water as it cooks down? Thank you!! 😁😋
Generally, slow cookers create their own moisture and liquid evaporates very little, so you should be fine. If you find that the liquid is getting too low, you can always add more water as you go.
My doctor is putting me on Keto and suggested this! I have the bones in the oven now, this is going to be a looooong three days of amazing smells! Thank you💗
I would like to mention how good a roasted turkey or chicken wreck is using this recipe. Careful on the salt though. We harvest ducks and geese and use these roasted carcasses as well. Venison makes good broth as well. We do not use the tallow though.
The poultry bones are completely soft after 24 hrs. Always process them into our dogs ration.
I’m going to try this Today. I’m on low carb will it taste ok if I leave the Carrots out? How often do you drunk this? I’ve bought in stores but didn’t like.. Hoping this taste better. Thank you so much
Excited to try Kat
You can leave the carrots in, Kat, since you will end up discarding them once everything is said and done. And drink as often as you like, really!
Hi Sonia!
I am new to broth making and just made broth. I’m reading conflicting information on how to cool it. Can I not just strain it into mason jars and put directly in our sub-zero fridge (I’m not super concerned about our fridge “heating up” b/c of a few jars of broth). Also, some say skim the fat (that it contains impurities and causes LDL to rise and others say to keep it? Health wise, does it really matter? Thank you so much!
You should totally refrigerate the broth as soon as it’s done and strained. As for the fat, I prefer to leave it on, as it forms a natural protective barrier from the air, but if you rather skim it, it’s entirely up to you!
Bought a bag of frozen bones at supermarket called “Bones for broth”.
Cooked in pot on stove till browned ( my crockpot has metal insert).
Added onions and garlic, plus a tbsp of ACV and pink salt.
Added water to the top of crockpot.
Left on low 36hrs.
Lovely brown color but very greasy and flavorless.
>>>What bones should I specifically buy so that it isn’t so greasy and has more flavor? <
I just found your beef broth process. It’s so healthy too
Thank you
I cooked this recipe exactly as stated, but I went for about 28 hours on low. I only got 24oz. Did I do something wrong? Half my liquid was gone.
I successfully made chicken bone broth and left it in the slow cooker for 24 hours.. I heard beef bone broth is good for 48 hours. I think 24 hour was the max I would leave my slow cooker on at a time as it started to smell like it was burning. (not the soup the slow cooker) The highest amount of time on the settings is 10 hours (low) and I just kept resetting it. Is there another slow cooker that is able to be on for 48 hours safely?? If so can you please let me know what is a good one?
I don’t think that you can get one that will go for 48 hours in a single setting. The highest I have seen is 24 hours. Mine is programmable and can be set to cook low, cook high, simmer or warm for up to 24 hours. Not this exact same one but very similar: https://amzn.to/2J33kIP
I used femur beef bones and simmered in my crock pot for 36 hours and my broth did not gel. I’m just wondering if the bones I used were the wrong kind.
You might want to take a look at this excellent article: https://paleoleap.com/troubleshooting-bone-broth-wont-gel/
Currently in the process of making bone broth for the first time in my new slow cooker! I had it going for 24 hours on what I thought was “low” setting, but I later saw was “keep warm.” It looked and smelled fine when I checked on it that first day. I’ve since cranked it up to low and it’s been on that setting for about 12 hours. Will take it out in about 3 hours. Is there any reason that would mess it up?
I really don’t see a reason, Lydia. You should be fine!
Would equipment do you use to roast your bones I put mine in the oven well by the time I was done had to clean my oven because if all the grease all over
How come my batch is still liquidy with no fat on the surface after it has been cooled in the fridge? Any ideas?
You might want to take a look at this excellent article, Patrick! https://paleoleap.com/troubleshooting-bone-broth-wont-gel/
Thank you for the recipe. I’m a beef farmer and have to speak up about the “nasties” that you say are in CAFO beef. If you’ve never heard of the VFD, you might want to enlighten yourself. Also if there are any “nasties” present, a USDA inspector at the kill plant will fine the plant and producer $1000s. No one can feed antibiotics, just as in humans antibiotics are sometimes used to treat a sick animal; that is all.
For the record, my beef is “all natural”, a somewhat misleading term to the consumer, but it’s indicative of quality in feed and conditions (not a CAFO in this case although many CAFOs are “all natural”).
I love making bone broth and rely on it daily in my veggie smoothies. Thank you again. Please let me know if I can answer any bovine questions. I have 100 head of beef cows and raise their calves to go to market each year.
I’ve got my broth going and hit the 12 hour mark. It’s still smelling good my husband says and liquid levels are great. In my head when skimming the recipe I added 1/2 cup of apple cider vinegar. Hopefully that doesn’t effect anything negatively. I’m excited to see and taste it in the morning! Going for just a 20 hour bone broth for my first batch.
This is my go to recipe, it’s the best! Clear directions, flavorful and easy to adapt as a basic recipe for procedure to make homemade broth.
Very easy to make and easy to follow.
Can this broth be frozen or canned in the jars?
Amazing!
This recipe is fantastic, thank you!
You are very welcome, Linda. And really, thank YOU for the great feedback! 🙂
Wow! Great bone broth recipe! I love it! The taste was yummy!! And easy.
Fabulously easy and so rich!
Can I can this and save it on my shelves? I can’t wait to try this! And I always go over board and make way too much of everything and so I was hoping I can persevere it by canning it? Thanks so very much
It really doesn’t make a large quantity, Sherlene, so canning it really isn’t necessary. You can freeze it, for up to a few months, if you wanted to. But if you were really adamant on canning, I’ve no doubt that it could be done!
I can’t imagine making bone broth any other way! Easy, delicious and healthy, this recipe is a must for me! I like using at least 2 different types of bones and some fresh parsley. Great recipe, thanks for sharing!
I’m missing the bay leaf. Will it make a big difference?
Not at all, Abeed!
I read somewhere, of course I can not rememeber where at now, that the bay leaf helps to tenderize meat when making stew or soup. I do not know if this is true, but I use it hope it is true!
I followed your recipe exactly, except I added fresh thyme.. had it in my slow cooker for 38 hours… it turned out amazingly!! So delicious! Thank you so very much!
Though usually a veggie person and a seasoned cook, I’m making this beef broth for the 1st time for a friend who’s fighting cancer. The detailed descriptions and excellent photos were extremely helpful and even inspiring! Many thanks.
You are very welcome, Katie! Many thanks to you for the great feedback, I really appreciate it! So very sorry to hear about your friend, though. Not sure about the benefits of bone broths in that case, but I hear a plant-based diet has done miracles for some people. Might be worth looking into! Sending all kinds of love and good vibes!
Hi,
I am going to try this.
I only have 4 qt slow cooker., and I might reduce the recipe to half. It will take more effort, but that is what I have. 🙁
I just started making broth. I use about 3 LB bones with 6 cups water and Apple cider vinegar (1/4cup – 1/2 cup)., with celery and carrot. I Also put in yeast extract.
Not always successful with the gel part. I reuse the bones for 3 batches. Sometimes, 1st batch gel and the rest not. Sometimes, it only gel on 2nd batch. I don’t know why. I only slow cook it for 12 hours – 18 hours.
Hoping you can help me figure it out.
Can I reuse the bones?
If yes, how many times I can reuse them?
Do I need to reduce the water and other ingredients too?
Can I mix new bones and old bones?
Just 2 TB apple cider vinegar?
Can I use 1/4 cup, will this much of ACV cause my broth don’t gel?
Planning to get 8qt instant pot once I constantly successfully making it. They have slow cooker function.
Of course I will use glass lid instead of the instant pot lid.
Will it cook differently than slow cooker because of the stainless steel pot?
If you have tried it, please share the result.
Thanks
Wonderful and great base for other soups recipes.
Makes a stupendous beef broth!
Since I am home “sheltering” due to COVID-19, decided to enjoy some good cooking. I followed this recipe and even took the time to cook the bones ahead in the oven as recommended. The aroma in my house is amazing. I started to stop cooking broth at 18 hours, but since I have the time and the broth is already tasting amazing, I am going to let the bones cook down even more for the nutritional benefits. I pleased with this easy recipe.
Real happy to hear, Susan. Thanks for the great feedback! Stay safe, and happy cooking! 🙂
Amazing recipe! How long can I keep the broth for? Thank you!
In the fridge? 4-5 days, perhaps… or up to several weeks in the freezer.
Thank you for the great recipe, I’ve made it for the first time, it looks and smells amazing. My question is : after removing broth from fridge I decided to skim the fat off, I didn’t realise it was so good for cooking with and discarded it, the broth was a beautiful gel consistency which I now put back onto the stove to slightly heat, thus liquifying the gel to enable me to strain the broth including all the vegetables, I then poured broth into jars and refrigerated this looking forward to seeing broth turn back into gel without the layer of fat, this didn’t happen it just stayed in its liquid form. Is this normal? Does it mean that once gel is reheated it doesn’t go back into a gel state?
This recipe is as delicious as it is easy! It’s my go to now for the best tasting bone broth!
I use your recipe every time I make broth. Thank you.
I’m now making a double batch for a friend.
Great recipe ! I was going to use recipe found in the Ball canning book but this one is more simple and less messy, Using the crock Pot is definitely the best way to go.After all said and done, pressure canning in one pint jars is also the way to go ! Check with Ball book of canning at the beef broth instruction page. Cheers !
Great Recipe ! Ended up with 6 one pint jars that i will pressure can tomorrow .Cheers !
Love this recipe! It’s easy, rich in flavour and full of healthy collagen!
I believe that avoiding packaged foods may be the first step for you to lose weight. They could taste very good, but packaged foods have got very little vitamins and minerals, making you take in more only to have enough electricity to get with the day. In case you are constantly eating these foods, changing to whole grains and other complex carbohydrates will let you have more power while eating less. Great blog post.
Can bone broth be canned instead of frozen?
I’m really not an expert on canning, so I’m not even going to risk an answer… I really wouldn’t see why it couldn’t be done, though. If you know how to can, that is. Which I absolutely don’t. Sorry I can’t be of more help…
Easy peasy! My first ever bone broth and it turned out great. Thank you!
I really fine this recipe the the best I have tried. I have one question. We raise our own beef and we have some frozen bones. Would it be best to thaw them or roast them frozen? Thank you for your time and recipe.
Honestly, I don’t think that it makes much of a difference… either or should work just fine!
Hi! I just made this and it’s delicious but my broth is not “jelly” even after setting in the fridge (simmered about 40hrs in the slow cooker). Am I still getting the collagen benefits and what did I possibly do wrong?
The following article should answer all of your questions: https://paleoleap.com/troubleshooting-bone-broth-wont-gel/
Nice easy recipe in SLO cooker. The aroma is intoxicating and broth versatile for many recipes or just on its own. Uber goodness. For a bit of umami try putting in a couple of tablespoons of brown miso when roasting the bones.
Cant wait to try this. Does anyone know if I can give the bones to my dogs?
Should I remove the fat before I freeze it.
First time doing the broth, it is about 5 more hours to go but already looks and smells great!
Just one question, should I get it into the fridge hot, or do I wait until it is completely cool??
The sooner you put it in the fridge the better. Just don’t close the lids tightly until the broth is completely cooled.
I LOVE a good cup of broth. I have made this recipe or variations of it dozens of times. I have also made chicken broth using the carcass of a rotisserie chicken. I like a little kick of heat, so I use more black peppercorns and 1-2 jalapeños cut in half with the seeds and membranes remaining. Thank you for posting this recipe. It has replaced all methods I had used for years.
I followed this recipe. The only thing I did differently was I cooked mine in a pot on the stove.
This was amazing. The color was rich and brown. The smell was equally amazing.
Love this recipe.
Just wondering about the oven fat. Do you put it in the pot with the bones? I have strained it off as I usually would. I think it could add flavour but if you are going to strain it after refrigerated, might as well not add it to pot.
Do the bones need to be cut up or can you leave them whole?
I am making this now and it is the greasiest mess everywhere, my oven, my counters. The pan was terrible. I hope this is with it
Don’t fill up the slow cooker too much or it will sputter grease again on the counter.
Looking for recipes that don’t need dairy- milk, and cheese. Have a son with serious allergy to same.
Haven’t tried the broth yet. But have ingredients on my grocery list.:>
Great simple recipe. I’m on my fourth batch and it’s delicious!
I did it without baking the bones didn’t see a problem at all
This was delicious! I buy great small farm bison meat here in Colorado and they sell the bones. Such rich broth with incredible taste. Thanks for the recipe.
This came out delicious ( first time) but not sure if it should be so oily. I did it for 27 hours, the fat is separating so maybe after that and I skim it should that do it? Also, when does it gel, I’m not getting that either although I literally just put them in the fridge. Thanks for any advice.
Another question, I’ve been reading how the fat is so important, if I scrape it off is my broth still healthy or am I losing a lot of benefits. Just curious because I do not like the fat in my broth it’s just too oily, but I don’t want to lose nutrients either. Thanks!
When you say save the fat for cooking with -please explain?
How do you save it and what would you cook with it? 🤔