Slow Cooker Beef Bone Broth
Transform roasted beef bones into nutrient-rich broth packed with collagen, minerals, and amino acids. Perfect for sipping or cooking.
Servings 4 cups
Calories 41kcal
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
Serving: 1cup | Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 256mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5230IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg