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Bone Broth

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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.