Beef Bone Broth
Beef Bone Broth
This recipe yields a flavorful and nutrient-rich bone broth that can be used in a variety of dishes or enjoyed on its own as a comforting and healthy beverage.
Ingredients:
4-5 lbs beef knee bones
2 large onions, quartered
3 large carrots, roughly chopped
3 celery stalks, roughly chopped
1 head garlic, cut in half crosswise
2 bay leaves
2 tablespoons apple cider vinegar
10-12 cups water
Salt and pepper, to taste
Instructions:
Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper and place the beef knee bones on it. Roast in the oven for 30-40 minutes until browned.
Transfer the roasted bones to a slow cooker. Add the onions, carrots, celery, garlic, and bay leaves.
Pour the apple cider vinegar over the bones and vegetables, then add enough water to cover everything.
Cover the slow cooker and cook on low for 24-48 hours, stirring occasionally.
After 24-48 hours, turn off the slow cooker and let the broth cool for 30 minutes.
Strain the broth through a fine-mesh strainer or cheesecloth into a large bowl or pot. Discard the solids.
Season the broth with salt and pepper to taste.
Store the bone broth in airtight containers in the refrigerator for up to 1 week, or freeze for up to 3 months.
This recipe yields a flavorful and nutrient-rich bone broth that can be used in a variety of dishes or enjoyed on its own as a comforting and healthy beverage.
Ingredients:
4-5 lbs beef knee bones
2 large onions, quartered
3 large carrots, roughly chopped
3 celery stalks, roughly chopped
1 head garlic, cut in half crosswise
2 bay leaves
2 tablespoons apple cider vinegar
10-12 cups water
Salt and pepper, to taste
Instructions:
Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper and place the beef knee bones on it. Roast in the oven for 30-40 minutes until browned.
Transfer the roasted bones to a slow cooker. Add the onions, carrots, celery, garlic, and bay leaves.
Pour the apple cider vinegar over the bones and vegetables, then add enough water to cover everything.
Cover the slow cooker and cook on low for 24-48 hours, stirring occasionally.
After 24-48 hours, turn off the slow cooker and let the broth cool for 30 minutes.
Strain the broth through a fine-mesh strainer or cheesecloth into a large bowl or pot. Discard the solids.
Season the broth with salt and pepper to taste.
Store the bone broth in airtight containers in the refrigerator for up to 1 week, or freeze for up to 3 months.