The health benefits of Beef Bone Broth are enormous, and making it at home in the slow cooker couldn’t be easier.
Over the last several months, I’ve been hearing more and more about the benefits of drinking bone broth and how good it is for your skin and gut. Since I’m all about trying to slow the aging process and be as healthy as possible in the process, I decided to make my own bone broth using the slow cooker and share the recipe with you! It’s delicious, nutritious, and costs only pennies per serving.
Bone broth is rich in vitamins, minerals, and amino acids that support a healthy immune system. Since it’s made directly from bones (as any good homemade soup stock or broth is), it’s packed full of healthy collagen that aids in plumping aging skin, and also helps heal your gut lining which reduces intestinal inflammation. Bone broth is even believed to help reduce the appearance of cellulite, and if that alone isn’t enough reason to make and drink it, I don’t know what is!
Beef bones can be purchased from any butcher or grocery store right in the meat department. If they’re not out in the meat case, just ask the butcher for a few beef femur bones. They’ll most likely be cut into larger 6″ – 7″ bones, or the smaller ones like I purchased which are 3″ – 4″ in length. I used four smaller bones to make my broth and made sure to roast them first, before making the broth, to bring out even more beefy flavor.
Place the beef bones on a baking sheet and place them in a preheated 425-degree oven for 45-50 minutes. This step can be done in advance and then refrigerate the bones until you’re ready to make the broth. To make the broth, place the roasted bones in a 6-quart slow cooker.
Add 12 cups water to the cooker, along with carrots, celery, shallots, bay leaves, jalapeno pepper, apple cider vinegar, salt and pepper.
Cover and cook on high for 4 hours, or low for 6-8 hours. Carefully remove the bones from the cooker.
Use a large slotted spoon to remove all the aromatics, leaving only the broth behind. Use a ladle to scoop out the broth and strain it into a large 4- quart container. Serve hot now, or allow the broth to cool before refrigeration. Microwave before drinking if refrigerated.
Beef Bone Broth for the Slow Cooker
- 4 beef femur bones including marrow, approximately 3″- 4″ in length
- 12 cups water
- 5-6 medium carrots washed (cut into chunks)
- 7-8 celery stalks leaves included (cut into chunks)
- 2 large shallots cut in half, skin on
- 2 medium bay leaves
- 1 jalapeno pepper halved and seeded (leave seeds in if you like it really hot)
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- baking sheet
- aluminum foil optional to cover the baking sheet
- 6 quart slow cooker
- large slotted spoon
- large strainer
- 4 quart container
- Preheat oven to 425 degrees.
- Place the bones on a baking sheet and roast in a preheated oven for 45-50 minutes.
- Cool and refrigerate until ready to use.
- Place the roasted bones in a slow cooker.
- Add the water, carrots, celery, shallots, bay leaves, jalapeno, apple cider vinegar, salt and pepper.
- Cover and cook on low for 6-8 hours, or high for 4 hours.
- Remove the bones from the cooker. Save for another use or discard.
- Use a large slotted spoon to remove the aromatics from the cooker.
- Use the ladle and strainer to strain the broth into a large 4 quart container.
- Serve immediately, or refrigerate until ready to drink.
If you like a hotter (spicier) broth, leave the seeds in the jalapeno instead of removing.
If refrigerated, microwave the broth before serving.
Bone broth will keep in the refrigerator for up to 7 days.
Ahhhhh. I feel better already, and I can almost feel my cellulite melting away. Ha! Ha! Ha!… If only!
Thank you so much for visiting me here today in my Kudos Kitchen!
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!