Slow Cooker Beef Bone Broth Recipe
By: Kettle and Fire
Published: Friday, July 28, 2017 - 5:16am

Ingredients




3-4 pounds mixed beef bones marrow bones, oxtail, knuckles, short rib, etc.
2 medium onions
2 medium carrots
3 celery stalks
1 bay leaf
2 tablespoons apple cider vinegar

Preparation

1 Heat oven to 400°F. 2 Spread the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes. 3 While the bones are roasting, chop the carrots, onions and celery. (You are discarding these later so a rough chop works great!) 4 Place roasted bones, chopped vegetables, bay leaf and apple cider vinegar into a 6-quart crockpot. Cover completely with cold filtered water. (All the ingredients should be submerged by about 1 inch of water.) 5 Cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water, and periodically skim the foam off the top of the pot. 6 After 24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf. 7 Before storing, pour into separate containers and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours. Skim off the accumulated fat at the top of the container, if there’s any. Store in the fridge for up to a week or in the freezer for up to 3 months.

About

This is our tried and true beef bone broth recipe that you can make at home!