Bone Broth

Print Recipe

Equipment

Slow Cooker

Ingredients

1 lb beef bones, thawed.
2 medium carrots
1 large onion
1 bulb garlic
2 stalks celery
2 bay leaves
2 tbsp black peppercorns
1 tbsp apple cider vinegar

Instructions

Preheat oven to 450F
Chop the garlic in half, crosswise.
Quarter the onion.
Chop the other veggies into 2-inch segments.
Bake the bones and veggies on parchment paper for 20 minutes.
Toss everything, bake for another 20 minutes, or until the bones are browned.
Scrape everything into a slow cooker, add the rest of the ingredients.
Cover with water, and simmer for 2 days.
Top up with water, as needed.
Strain, let cool to room temperature.
Put in individual containers, keep refrigerated, and consume within 1 week.

Notes

Note - this recipe does not have salt - I add it later.

Note - go organic if you can.

I highly recommend you store the broth in small containers, because you will get a solid layer of fat at the top of the container.

I typically mix 1 cup chilled broth with 1 cup boiling water, and add 1 tsp salt.

Broth is made from simmering meat or veggies, stock is made from simmering bones.
Broth is usually a lot thinner, and stays liquid when refrigerated.
Stock usually turns a lot thicker when refrigerated, the gelatin released from the bones is a big part of this, and is usually sold sodium-free.

Now we make things even more confusing – bone broth is actually stock.

Sample vegetable broth: 1.5 lbs onion, 1 lb each cubed carrots, tomatoes, cubed bell pepper, 1/2 lb cubed turnips, all tossed in 3-4 tbsp olive oil, roasted at 450 for about 1 hour (usually more – cook until onions caremalize), tossed every 15 minutes.
In a stock pot (broth pot?) add 4 litres water, 1 lb trimmed celery stalks, bunch of chopped parsley, 3-4 cloves garlic, 4 cloves, 2 bay leaves, 6 whole peppercorns, and the browned veggies.
Bring to a full boil, reduce to simmer and cook uncovered until liquid is reduced to half.
Strain, and feel free to eat the roasted veggies & celery.