Beef Bone Broth for the Slow Cooker
Homemade beef bone broth is healthy, nutritious and delicious.
Calories:
Ingredients
- 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
Instructions
- 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.
Notes
I like to add a splash or two of hot sauce to mine before drinking.
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.
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.
