A simple recipe for beef bones with little to no meat, such as marrow or knuckle bones.
Recipe for a 6 quart crock pot.
Crock Pot Beef Bone Broth
| Prep Time: 15m | Cook Time: 36h | Total Time: Four – 36h 15m |
Ingredients
| 2.5 | pounds | Pasture Grazed Beef Bones |
| 2 | carrots, chopped | |
| 2 | celery stalks, chopped | |
| 1 | medium onion quartered | |
| 2 | garlic cloves, smashed | |
| 1/2 | teaspoon | kosher/sea salt |
| 1/2 | teaspoon | ground pepper or whole peppercorns |
| 1 | bay leaf | |
| 1 | sprigs fresh thyme | |
| 2 | sprigs fresh parsley | |
| 10 | cups | filtered cold water |
| 1/4 | cup | apple cider vinegar |
Instructions
- Place all ingredients in 6 quart crock pot. Add water and vinegar and let set for 30 minutes.
- Bring to boil over high heat; reduce to low and simmer gently for 24 to 48 hours (longer is better). Skimming fat if you feel necessary. Remove from heat and allow to cool slightly.
- Discard solids and strain remainder in a bowl through a colander. In addition we strained through cheese cloth to remove all solids. Let stock cool to room temperature, cover and chill. A small skim of fat formed on surface. Doug removed this fat and used with his bullet proof coffee.
- Will keep in fridge for a number of weeks and freezer for months.