Bone Broth Recipe in Slow Cooker
Homemade Bone Broth in Slow Cooker
Ingredients
- 2-3 pounds of soup bones like Beef Pipe Bones (ask your butcher) You can also mix these with marrow bones with a little bit of meat on them such as Oxtail or knuckle bones. Ask your butcher to cut these in half or into pieces. You can also use chicken bones.
- 2 carrots cut in half. No need to peel them.
- 2 celery stems cut into thirds
- 1 small - medium onion, chopped White or Yellow
- 1-2 Tbsp. minced garlic
- 2 Tbsp. apple cider vinegar -Braggs Raw Unfiltered Organic Apple Cider Vinegar with Mother this helps to extract the nutrients from the bones.
- a little salt and pepper.
- water to cover the bones. Fill the slow cooker with water leaving a little room from the top.
Instructions
- Add soup bones to pressure cooker.
- Add apple cider vinegar and garlic.
- Add all vegetables and a little salt and pepper. (I like to season the broth before I actually drink it.)
- Add water covering bones. Almost to the top of the slow cooker
- Cook on low for 20-24 hours. Some slow cookers only go to 20 hours.
- Once it's finished remove bones, let cool then freeze them. You can actually use the bones one more time to make bone broth. Just freeze the bones.
- Remove vegetables and strain the broth.
- Pour yourself a cup of bone broth, salt to taste if desired.
- Let cool then store bone broth in mason jars for up to a week in the refrigerator.
- Or freeze in freezer safe containers for up to 3 months.
Notes
When your broth is stored it will sometimes form a film of fat on top. Once you reheat the broth, it will dissolve. I like to reheat my broth on the stovetop instead of the microwave. I feel the microwave can damage the nutritional benefits. I also add a little salt to my cup of broth.