Description
A nourishing and flavorful bone broth simmered slowly to embody warmth and comfort, perfect for sipping or as a base for soups and stews.
Ingredients
Scale
- 3–4 lbs mixed beef bones (oxtail, knuckles, neckbones, and/or short ribs)
- 2 medium carrots
- 3 celery stalks
- 2 medium onions
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 10–12 cups water
Instructions
- Preheat oven to 400°F. Place mixed beef bones on a baking sheet and roast for 60 minutes, flipping halfway through.
- In a 7-quart slow cooker, add chopped vegetables, bay leaf, and apple cider vinegar.
- Add the roasted bones to the slow cooker and cover with 10-12 cups of water.
- Set slow cooker to LOW and cook for 18-36 hours.
- Remove bones with a slotted spoon and strain broth through a fine-meshed sieve.
- Transfer broth to jars and refrigerate or freeze for later use.
- When ready to serve, reheat gently and season to taste.
Notes
For a richer flavor, let the broth simmer longer. Fat layer that forms on top can be saved for cooking.
- Prep Time: 15 minutes
- Cook Time: 1200 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg