A Hearty Slow Cooker Bone Broth
User Reviews
5
A Hearty Slow Cooker Bone Broth
Description
A Hearty Slow Cooker Bone Broth combines beef or other marrow bones with a selection of vegetable scraps and aromatic herbs to create a rich stock. Apple cider vinegar helps extract minerals from the bones over a long, low simmer in a slow cooker. The addition of vegetable bouillon cubes is optional, allowing further flavor depth.
The broth develops a complex flavor with mild seasoning from black pepper and thyme or rosemary. Cooking for 8 to 24 hours yields a clear yet nutrient-packed liquid. Once done, the broth is strained, cooled, and stored chilled or frozen for later use in soups, stews, or casseroles. Any softened meat on the bones after cooking can be used to enrich other dishes.
After refrigeration, skimming the congealed fat on top before reheating improves clarity and texture. This broth provides a practical homemade base that enhances many recipes, making use of common kitchen scraps and bones.
Ingredients
- 3 cups carrot vegetable ends
- 3 cups shallot
- 3 cups green onion
- 3 cups leek
- 1 yellow onion peeled and coarsely chopped (you can also use celery instead, large
- 3 cloves garlic crushed
- 3 to 5 pounds beef bones if preferred, you can also use pork neck bones or chicken necks, or beef marrow bones
- 2 tablespoons apple cider vinegar
- 2 cubes vegetable bouillon optional
- black pepper 10 turns with the pepper mill
- 2-3 prigs thyme or rosemary, fresh
- 2 tablespoons salt sea salt
- water
Instructions
- In an 8 QT slow cooker, cover the bottom with all the vegetable ends, the onion, and the garlic.
- Add the meaty bones and pour the vinegar over them—season with salt or vegetable broth seasoning and pepper. Then throw in the fresh sprigs.
- Cover everything with water but leave about 1-inch space between any liquid and the pot's rim or fill the pot to its maximum capacity.
- Throw in the vegetable bouillons (optional)
- Cook on low for 8 to a maximum of 24 hours.
- When ready, allow the broth to cool. Remove the big pieces of meat with a large slotted spoon, then strain the stock into a large bowl.
- Transfer the liquid to airtight containers and refrigerate up to 4 days or freeze up to 6 months.
- Immediately enjoy the meat bones or peel off the soft meat and enjoy in casseroles, omelets, etc.
Notes
- After refrigerating the broth, always skim off the congealed fat on top before reheating or using it as a soup or stew base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 26g | 40% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 1788mg | 75% |
| Potassium | 29mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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