I was browsing through a cookbook this past weekend and came across a recipe for bone broth, which stated that it's a good option for cancer patients going through chemo. This is not that recipe, however it got me thinking about making bone broth. It's on my list of foods to try. So I figured, why not? Here goes...
Slow-Cooker Bone Broth
3 carrots, peeled and chopped
3 celery stalks, chopped
1 white onion, roughly chopped
8 cloves garlic, smashed
4 lb beef bones (grass-fed)
2 bay leaves
sea salt
2 Tbls apple cider vinegar
water
Toss your chopped veggies and garlic into your crock pot.
Layer the beef bones on top.
Add in the bay leaves, and a few shakes/twists of sea salt. Drizzle the vinegar over the bones, then add water until all of the ingredients are covered. Set your crock pot on low for 10 hours.
After cooking, strain the broth, and dispose of the solids.
Pour your broth into a large container and place in the fridge. After letting it cool overnight/throughout the day, remove the solid layer of fat that forms. From here you can freeze the broth, it'll stay good for a few months, or eat within the next week or so.
As a FYI, the remaining broth under the fat should be gelatinous. It's basically beef jello. The gelatinous bits of meat really freak me out, reference my post here for how well I handled ripping chicken meat off of the bones... it was all because of the jelly-looking bits.
Slow-Cooker Bone Broth
3 carrots, peeled and chopped
3 celery stalks, chopped
1 white onion, roughly chopped
8 cloves garlic, smashed
4 lb beef bones (grass-fed)
2 bay leaves
sea salt
2 Tbls apple cider vinegar
water
Toss your chopped veggies and garlic into your crock pot.
Layer the beef bones on top.
Add in the bay leaves, and a few shakes/twists of sea salt. Drizzle the vinegar over the bones, then add water until all of the ingredients are covered. Set your crock pot on low for 10 hours.
After cooking, strain the broth, and dispose of the solids.
Pour your broth into a large container and place in the fridge. After letting it cool overnight/throughout the day, remove the solid layer of fat that forms. From here you can freeze the broth, it'll stay good for a few months, or eat within the next week or so.
As a FYI, the remaining broth under the fat should be gelatinous. It's basically beef jello. The gelatinous bits of meat really freak me out, reference my post here for how well I handled ripping chicken meat off of the bones... it was all because of the jelly-looking bits.
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