Slow Cooker Beef Bone Broth Recipe

"If you haven’t heard about bone broth’s healing powers we’re here to fill you in! Bone marrow and minerals, which you can access by simmering bones with water and vegetables for a long time in a slow cooker, contain a multitude of health-boosting components. When you drink bone broth or add it to cooking, you’re getting nutrients from the gelatin, amino acids, vitamins, and minerals that are in it. These components improve the health of your digestive system, immune system and contribute to various other healing processes in the body. Drinking bone broth is even great for your own bones, tendons and ligaments, as your body uses the protein, gelatin and amino acids in the broth to support and rebuild these areas. If you’d like to try making bone broth at home, here’s our tried and true beef bone broth recipe. We recommend you use high-quality, grass-fed bones for the ultimate nutrient-rich broth. Roasting the bones before simmering them and tossing in some organic vegetables lends an added level of flavor and nutrients."

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Serves12 People

Preparation Time15 min

Cooking Time24 hr

Ingredients

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

Heat oven to 400°F.
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.
While the bones are roasting, chop the carrots, onions and celery. (You are discarding these later so a rough chop works great!)
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.)
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.
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.