Even a caveman would approve of this beef bone broth.
Bone broth dates back to prehistoric times when hunter-gatherers turned animal bones into a nutrient-dense broth they could drink. This savory stock is a source of natural collagen and can be used as a base for soups and sauces, too.
Preparation time:20 minutes
Ingredients
- 3-4 lbs. of mixed beef bones oxtail, knuckles, neckbones and/or short ribs
- 2 medium carrots
- 3 celery stalks
- 2 medium onions
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 10-12 cups water
Directions
- Preheat your oven to 400 F.
- Place the bones in a single layer on a baking sheet or roasting pan; roast for 60 minutes, flipping each bone over halfway through cooking time.
- Meanwhile, roughly chop the vegetables (leave skins on) and place them, along with the bay leaf and apple cider vinegar into a 6-quart slow cooker. Add the bones as soon as they come out of the oven and then fill the pot completely with water.
- Set the slow cooker on low, cover and cook for 18 to 36 hours, or until the broth has reached a beautiful brown color and has filled the house with the most intoxicating aroma.
- Carefully remove the larger bone pieces with a slotted spoon and place them in a strainer set over a large bowl to collect the excess broth. Then, strain the broth that’s still in the crockpot through a fine meshed sieve, or through a strainer that’s been lined with cheesecloth.
- Transfer the bone broth into jars and refrigerate promptly. The fat will float to the surface and form a protective barrier that will prevent air from coming into contact with your broth.
- Once the broth has fully cooled, remove some or all of the layer of fat that formed at the top.
Nutritional Information
Serving size: 4 cups