Description

This bone broth recipe uses a slow cooker to transform mixed beef bones and aromatics into a nourishing, flavorful broth for healthy eating. It’s an ideal hands-off meal prep staple, rich in nutrients and perfect for comforting homemade goodness.

Ingredients

1.8 kg (4 lb) mixed beef bones (marrow, knuckle, oxtail)
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
1 large yellow onion, quartered
1 whole head garlic, halved horizontally
50 g (1.75 oz) dried shiitake mushrooms
15 mL (1 tbsp) apple cider vinegar
2 bay leaves
5 g (0.2 oz) fresh ginger, unpeeled and sliced
1 tsp whole black peppercorns
4–5 L (16–20 cups) cold water, or enough to cover
Salt, to taste

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Instructions

Roast Bones: Preheat oven to 200 C (400 F). Arrange the beef bones on a baking sheet and roast for 30 minutes until they develop a rich, golden-brown hue. Transfer roasted bones to a large slow cooker.
Add Aromatics: Place the chopped carrots, celery, quartered onion, halved garlic head, dried shiitake mushrooms, apple cider vinegar, bay leaves, sliced ginger, and whole black peppercorns into the slow cooker alongside the bones.
Cover with Water: Pour 4-5 L (16-20 cups) cold water over all ingredients until they are fully submerged, ensuring you do not fill past the maximum fill line of your slow cooker.
Slow Cook Broth: Cover your slow cooker and set it to the LOW setting for 18-24 hours. The broth should maintain a gentle, consistent simmer. If the water level drops and bones are exposed, top up with hot water.
Strain Broth: After cooking, carefully strain the broth through a fine-mesh sieve or a colander lined with cheesecloth into a large, heatproof bowl. Discard all spent solids.
Cool and Season: Let the strained broth cool slightly. Skim off any excess fat from the surface if desired, then season the broth with salt to your personal taste before use or storage.

Notes

Roasting bones prior to slow cooking significantly enhances the broth’s color and depth of flavor. If water level drops during cooking, add more hot water to keep bones submerged. Skim fat if desired after cooling. Store cooled broth in airtight containers in the refrigerator for up to 5 days or freeze for several months.

Prep Time: 45 minutes
Cook Time: 1200 minutes
Category: Staple
Method: Slow Cooking, Roasting
Cuisine: General

Nutrition

Serving Size: 1 cup (240 mL)
Calories: 60 calories
Sugar: 0 g
Sodium: 150 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 0 mg