Beef Bone Broth in the Slow Cooker
Jess @crimsonstonehome
Beef bone broth can reduce inflammation and improve gut health. This leads to better sleep, improved immune response, healthy joints + skin and even weight loss! Enjoy this recipe in soups or drink 1-2cups daily.
Prep Time 15 minutes mins
Cook Time 12 hours hrs
- 5 LBS Beef bones preferably marrow bones
- 1 Yellow onion halved
- 2 Carrots halved
- 2 Stalks of celery halved
- 3 Whole peppercorns
- 3 TBSP Apple cider vinegar
- Filtered water
- Sea salt to taste
Prepare
Preheat oven to broil on high. Space beef bones on baking sheet and broil each side 3-5 min.
Add bones to slow cooker along with the onion, carrots, celery, peppercorns and ACV. Cover with filtered water, leaving 1 inch of space from the top of slow cooker. Don't overfill or there will be spillage.
Cover and cook on low for at least 12 hours. Sometimes I go up to 15 hours, depending on when I will be able to strain it.
Strain
Using a slotted spoon, discard large pieces. If the marrow still looks in tact you can do a 2nd batch of broth with them.
Place funnel in a clean glass jar. Place fine mesh strainer over the funnel. Carefully ladle the broth into the strainer. *Note: for a clearer broth, place flour sack cloth over the fine mesh strainer to catch smaller bits. This is easier if done over a large bowl vs. the glass jar.
Add sea salt to taste.
Refrigerate immediately. If planning to drink the broth, skim the fat layer off. If using in soups you can keep it for flavor!
Bone broth can be frozen for 6 months. Leave extra space for expansion or the container will crack. I usually leave a good 2 inches from the top.
To enhance the anti-inflammatory properties, try adding freshly grated turmeric after straining. Cracked black pepper will help with absorption.