Let’s face it. Bone broth is not just delicious, savory and soothing, it’s also loaded with health benefits. It’s extraordinarily rich in proteins and a good source of minerals, too. The key is to cook it for a long time, at least 24 hours. The slow cooking process allows for the release of nutrients from the bones. Roasting the bones and vegetables beforehand adds even more flavor. You can sip the broth on its own, or use it as a cooking liquid for rice, legumes or sauces.
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beef bone broth (slow cooker)
Depending on what kind of bones you use this will either turn out to be simply a broth, or if you use short ribs or beef shanks you can then also use the leftover meat. It's your preference.
I like meaty bones as I turn this recipe into two meals, by removing the meat from the bones and using it for tacos and other dishes.
4 lbs of beef bones, preferably a mix of marrow bones with little meat on them such as short ribs (cut in half by a butcher), oxtail, neck bones or knuckle bones
1 bunch swiss chard any color, chopped
1 large carrot, chopped
1 celery stalk, chopped
1 large onion, quartered
1 large leek, chopped
10-12 garlic cloves
2 bay leaves
2 tbsp black peppercorns
1 tbsp apple cider vinegar
Preheat oven to 450°F. Place the beef bones and vegetables on a roasting pan and roast uncovered for about 35 minutes
Using a 6.5 quart slow cooker, fill up with 2 quarts of water. Add peppercorns, vinegar and bay leaves. Place the roasted bones and vegetables into the pot along with any juices. If necessary, add more water to cover the contents. Set the timer for 8 hours on high temperature.
Cover and reset the timer every 8 hours until it’s been cooking for at least 24 hours. The longer it cooks, the better and more flavorful the broth will be. Add more water if necessary to be sure the bones and the vegetables are completely submerged.
Turn off the slow cooker and let it cool slightly. Remove the bones and vegetables and discard. Let the broth continue to cool and refrigerate overnight. Remove the solidified fat from the top of the chilled broth.
You can store the broth for up to 6 days in the refrigerator and up to 6 months in the freezer.