If you find the idea of leaving bone broth cooking on the stove overnight daunting, try this easy slow cooker recipe instead.
8 Ingredients
3 Method Steps
8 Ingredients
2kg beef bones (mix of marrow, knuckle and meat bones)
6 sprigs thyme
2 tbsp apple cider vinegar (see Note)
2 carrots, quartered
1 brown onion, halved
2 stalks celery, chopped
4 garlic cloves
1 bay leaves
Select all ingredients
3 Method Steps
Preheat oven to 200°C or 180°C fan-forced. Place bones on a roasting tray. Roast for 30 minutes (see Note)
Transfer bones and fat to a 6L slow-cooker with remaining ingredients and enough water to cover bones. Close lid and cook on low for 24 hours (adding more water to keep bones covered).
Strain into a large bowl. Cool quickly by placing the bowl in a sink or large tub filled with iced-water. Chill. Discard hard layer of fat if you like (see Note).
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Recipe Notes
Makes about 1.5L
Roasting is optional but it does give the broth extra, richer flavour and a deeper colour.
This broth will keep for 5 days in the fridge or for up to 6 months in the freezer.
The vinegar helps extract nutrients from the bones. Leaving the layer of fat helps preserve the broth in the fridge.
You can discard the fat or if using bones from grass-fed beef, you can choose to keep all or part of the healthy/good fat.
Nutritional Information
Per serving
Calories
70
Energy
293 kj
Fat
0.5g
Saturates
0.1g
Fibre
1.1g
Protein
13.2g
Sodium
156mg
Carbs
4.7g
Sugar
1.9g
All quantities above are averages
Image by Guy Bailey
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