Description

Nutritious wholesome slow cooker bone broth is healing, promotes physical wellness and health, and is easy to make at home. Add it to soups, stews and more.

Ingredients

2 lbs. beef marrow bones
1 medium onion, quartered
1 garlic, cut in half crosswise
2 lbs. beef back ribs or oxtails
2 medium carrots, cut into 2-inch pieces
2 ribs of celery, cut into 2-inch pieces
3-4 bay leaves
1-inch piece fresh ginger, sliced
1 tablespoon black peppercorns
1 tablespoon apple cider vinegar

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Instructions

Preheat oven to 375°F.
Pat dry beef bones with a paper towel and place them in a single layer on a quarter sheet baking pan, along with the onions and garlic. Roast in oven for 45 minutes until browned. Remove from oven and set aside.
In a 6-quart slow cooker, add carrots, celery, bay leaves, ginger, and peppercorns. Transfer the roasted bones, onions and garlic into the slow cooker. Add enough water to just cover the bones and vegetables. (You don't want to end up with a very watery diluted broth. You want it thick).
Add apple cider vinegar and cover the lid. Set to cook for 8 hours on the low temperature setting. Turn off the slow cooker and let the broth cool down to room temperature.
Separate the bones and vegetables from the broth by straining the broth through a fine mesh strainer. Store the strained broth in a large mixing bowl and refrigerate it for at least 1 hour. You should notice the fat from the broth start solidifying on top of the broth.
Remove the fat with a spoon, and store the broth in an airtight container like a Mason jar. You can store the broth in the refrigerator for up to 1 week, or in the freezer for 6 months.

Notes

How to make bone broth in a stockpot: To make bone broth in a stock pot instead, follow the same steps above, except instead of adding everything to the slow cooker, add it to the stockpot. Cover the pot and bring to a boil over medium heat. Then, reduce to low heat and simmer for at least 8 hours. Check the water level occasionally and remove foam that gathers around the rim. If the water level gets below the bones, add in more water. The longer you simmer the broth, the richer and more flavourful it will be.

Save the fat layer on top: Refrigerate the broth for an hour and then spoon off the fat from the top. This will help your broth stay clear rather than muddy. You can save the fat that you spoon off and use it in cooking.

How to store: Store bone broth in an airtight container like a large Mason jar. You can store the broth in the refrigerator for up to 1 week. The broth will thicken up quite a bit when refrigerated. Once reheated, it will liquify again.

How to freeze: Store bone broth in an airtight container like a large Mason jar and store in the freezer for up to 6 months. Allow it to thaw in the refrigerator overnight before using.

Prep Time: 15 minutes
Cook Time: 8 hours 45 minutes
Category: Soup
Method: Slow Cooker
Cuisine: American