Make this Slow Cooker Beef Bone Broth, it’s so much better than store bought!
Making bone broth has been on my bucket list for a long time. I recently tried a store-bought carton of bone broth and I could hardly stomach it, it tasted stale. I loved how easy this big batch of beef bone broth was to make. The only hard part was finding the beef bones. I found these bones at Albertson’s. I did one package of knuckle bones and one of neck bones.
I put the beef bones on a sheet pan and browned them under the broiler before adding them to the slow cooker.
Along with the bones, I add onion, garlic, carrots, celery, bay leaves, water and apple cider vinegar. I read that the vinegar helps leach the minerals out of the bones.
I cooked my batch of bone broth for 12 hours, though I seen it done for longer. I think 12 hours is as long as I could ever wait.
I strain the broth then add grated ginger, lemon juice and sea salt. It’s ready to serve or refrigerate or freeze for another day. I hope you enjoy this recipe and have a great week.
Ingredients
- 3-4 lbs. beef bones
- 1 yellow onion, quartered
- 1 head of garlic, cut in half
- 2 carrots, cut into pieces
- 2 celery stalks, cut into pieces
- 2 Tbsp. apple cider vinegar
- 2 bay leaves
- 8 cups water
Add after straining
- 2 tsp. grated ginger
- 2 Tbsp. lemon juice
- 1/2 tsp. salt (add to taste)
Slow Cooker Size:
- 6 quart or larger
Instructions
- Preheat the oven to broil. Place the beef bones on a sheet pan. Place the bones under the broiler in the oven. I browned the bones on each side for about 5 minutes each. It depends on how close the bones are to the broiler.
- Add the bones to the slow cooker. Add the onion, garlic, carrots, celery, bay leaves, apple cider vinegar and water.
- Cover and cook on low for 12 hours. You can cook longer if desired.
- Place a strainer over a large bowl. Ladle the broth into the strainer and discard the bones and veggies. I like to push the veggies into the strainer to get the juices out of them.
- Add grated ginger, lemon juice and salt to taste. Serve immediately or refrigerate or freeze for later. Skim off fat if desired.
Video
Notes
Nutrition
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I did this with the turkey bones from Thanksgiving. I heard breaking them released some of the flavor but you really needed to because of the size .I added vinegar also . It was the most delicious soup I’ve enjoyed. The flavor was amazing . I’ll have to try it with the bed bones. Love your recipes!