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Nourishing Bone Broth Recipe

Recipe from Epicurious
Print Recipe
Cook Time 9 hours
Servings 8

Equipment

  • Large slow cooker

Ingredients
  

  • 4 pounds beef bones mix of marrow bones and bones with a little meat on them - oxtail, short ribs, or knuckle bones cut in half by your butcher are all good options
  • 2 medium unpeeled carrots cut into 2-inch pieces
  • 1 medium leek end trimmed, cut into 2-inch pieces
  • 1 medium onion quartered
  • 1 garlic head halved crosswise
  • 2 celery stalks cut into 2-inch pieces
  • 2 bay leaves
  • 2 tablespoons black peppercorns
  • 1 tablespoon cider vinegar
  • Salt as needed

Instructions
 

  • Preheat over to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 40 minutes, stirring halfway.
  • Fill a large slow cooker with 12 cups of filtered water.
  • Next, add celery, bay leaves, peppercorns, and vinegar to the pot of filtered water.
  • Add the roasted bones and vegetables into the pot along with any juices.
  • Add additional water as needed to cover bones and vegetables.
  • Cook the bone broth on low for 8 - 24 hours (the longer the better).
  • Let the bone broth cool slightly and strain the bones and vegetables.
  • Refrigerate in airtight mason jars until fat is solidified on the top of the broth.
  • When ready to use, scrape excess fat and warm the broth on low heat until it is liquid consistency.
  • Add sea salt and fresh herbs to taste.