One of my favorite kitchen staples! This homemade beef bone broth slowly simmers with vegetables and herbs for a rich, savory flavor. Sip it warm on its own or use it as a base for soups, sauces, and other favorite recipes.
Ingredients
- 3-5 lbs of grass-fed beef bones
- 1 rib of celery
- 2 medium carrots
- 1 yellow onion
- 1 bulb of garlic
- 2 bay leaves
- 4-5 sprigs of thyme
- ⅛–¼ cup salt; this is to taste, do it how you like it
- 2 tbsp of apple cider vinegar
- distilled water
Directions
1) Preheat the oven to 400°F
2) Pull out bones and soak them in distilled water - this removes additional impurities and blood that may be remaining on the bones
3) Cover baking sheet with parchment paper and place bones on the sheet
4) Roast bones for 60 minutes
5) While roasting the bones, chop up the yellow onion, celery, carrots and garlic - add to your slow cooker
6) Add the bay leaves, thyme and salt
7) Once the bones are finished, add them your slow cooker
8) Fill the slow cooker with distilled water until the bones are covered with 1 inch of water
9) Add the apple cider vinegar to the slow cooker
10) Cook on low for 21-22 hours
11) Remove from heat and strain the broth into jars
12) Cool the broth and store in the fridge or the freezer
13) When you are ready for your broth, heat on the stovetop and enjoy!
Storage: Divide the strained broth into small, shallow containers and refrigerate promptly, within 2 hours of cooking. Use refrigerated broth within 3–4 days, or freeze for longer storage. Once chilled, you can lift off any solidified fat if desired.
