Indulge in the goodness of homemade slow-cooker beef bone broth, a culinary masterpiece that nourishes your body and soul. This wholesome broth is crafted with love, using simple ingredients and a slow cooking process that extracts rich flavors and nutrients from beef bones, vegetables, and herbs.
Discover the classic recipe that forms the foundation of this comforting broth. Learn how to select the right beef bones, prepare them for cooking, and combine them with an aromatic blend of vegetables, herbs, and spices. Let your slow cooker work its magic, transforming these ingredients into a golden, flavorful broth that's bursting with goodness.
For those seeking a more robust flavor profile, explore the enhanced recipe that incorporates additional ingredients to create a symphony of tastes. Discover how sautéing the beef bones and vegetables before slow cooking adds a delightful depth of flavor. Experiment with different herbs and spices to create a broth that tantalizes your taste buds.
If you're on a quest for a broth that promotes gut health, delve into the gut-healing recipe. This variation includes healing ingredients like ginger, turmeric, and apple cider vinegar, which work together to soothe and nourish your digestive system. Learn how these ingredients contribute to a broth that not only tastes delicious but also supports your overall well-being.
For those with dietary restrictions, explore the AIP-friendly recipe, which adheres to the Autoimmune Protocol guidelines. Discover how to create a broth that is free from nightshades, grains, legumes, and dairy, making it suitable for individuals with autoimmune conditions. Delight in a broth that nourishes your body without compromising flavor.
Venture into the world of beef bone broth and experience the goodness it has to offer. With these recipes as your guide, you'll create a broth that not only tastes delicious but also nourishes your body and soul.
SLOW COOKER BEEF BONE BROTH RECIPE
This is our tried and true beef bone broth recipe that you can make at home!
Provided by Kettle & Fire
Categories Bone Broth
Time P1DT15m
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Spread the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes.
- While the bones are roasting, chop the carrots, onions and celery. (You are discarding these later so a rough chop works great!)
- Place roasted bones, chopped vegetables, bay leaf and apple cider vinegar into a 6-quart crockpot. Cover completely with cold filtered water. (All the ingredients should be submerged by about 1 inch of water.)
- Cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water, and periodically skim the foam off the top of the pot.
- After 24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf.
- Before storing, pour into separate containers and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours. Skim off the accumulated fat at the top of the container, if there's any. Store in the fridge for up to a week or in the freezer for up to 3 months.
Nutrition Facts : ServingSize 1 cup, Calories 13 kcal, Carbohydrate 3 g, Sodium 15 mg, Sugar 1 g
SLOW COOKER BONE BROTH
This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.
Provided by The Gruntled Gourmand
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
- Roast bones in the preheated oven until browned, 25 to 30 minutes.
- Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
- Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g
SLOW-COOKER BONE BROTH
When it's warm it looks like beefy tea and when it's cold it looks like a savory gelatin. Some drink it for nourishment and others use it as a replacement for their morning coffee. Whatever your reason for liking bone broth, a slow cooker makes it easy to cook-and eliminates the need to simmer a pot over an open flame for 12 plus hours. Enjoy it plain, or try a few of our tried-and-tested flavor additions to customize and brighten your cup.
Provided by Food Network Kitchen
Time 13h25m
Yield about 2 quarts
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 F.
- Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes.
- Transfer the roasted bones to a 7-quart slow cooker. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too. Nestle in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables).
- Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks.
- Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews.
- Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired mix-ins.
SLOW COOKER BONE BROTH
Leave this bone broth overnight in the slow cooker. It's flavoured with vegetables, bay, lemon and herbs to make it all the more satisfying on a winter's day
Provided by Good Food team
Categories Soup
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Spread the bones out on a baking sheet and roast them for an hour, turning them over after 30 mins.
- Heat the slow cooker if necessary. Pack the veg into the slow cooker, add the bones and enough water to fill the pot to within 2cm of the top. Add the lemon juice and the bay leaves. Cover and cook on Low for 18-36 hours. The longer you cook the broth the darker it will become.
- Place a colander over a bowl and scoop out all the bones into the colander. Return any broth from the bowl to the pan. Strain all the liquid through a fine sieve. Taste, and season only if you need to. Allow the broth to cool and lift off the fat. Store in the fridge for up to 3 days or transfer to freezer bags once it has cooled.
Nutrition Facts : Calories 45 calories, Fat 0.3 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium
AB'S BEEFY BROTH
Provided by Alton Brown
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
- Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.
SLOW COOKER BEEF NECK BONES AND GRAVY
Beef neck bones are a Southern staple recipe. I couldn't find a recipe online, so I created this one on my own by pulling from some of my favorite oxtail, roast, and pork neck bone recipes. Turned out yummy so I thought I'd share. Serve over steamed rice and peas or mashed potatoes.
Provided by Natascha Bowden-Mason
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat slow cooker to High.
- Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.
- Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
- Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
- Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 12.8 g, Fat 7.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 459.9 mg, Sugar 1.7 g
BEEF BONE BROTH
The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups like hearty, healthy Detox Pho.
Provided by Rhoda Boone
Categories Soup/Stew Beef Garlic Onion Celery Carrot
Yield Makes about 8 cups of broth, depending on cooking time
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
- Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
- Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
- Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Tips:
- Choose the right bones: Beef bones that are rich in marrow, such as knuckle bones, marrow bones, and oxtail, are ideal for making bone broth. Avoid using bones that have been bleached or treated with chemicals.
- Roast the bones before simmering: Roasting the bones in the oven prior to simmering helps to caramelize them and develop a richer flavor in the broth.
- Use a variety of vegetables: Adding vegetables such as carrots, celery, onions, and garlic to the broth pot enhances its flavor and nutritional value. You can also add herbs and spices to taste.
- Simmer for a long time: The longer you simmer the broth, the more time the bones and vegetables have to release their nutrients and flavor. Aim for a simmering time of at least 12 hours, or up to 24 hours for an extra rich broth.
- Strain the broth: Once the broth is done simmering, strain it through a fine-mesh strainer to remove any solids. You can also skim off any excess fat from the surface of the broth.
Conclusion:
Slow-cooker beef bone broth is a delicious and nutritious way to use up leftover bones and vegetables. It's also a great way to get a boost of collagen, protein, and other essential nutrients. With a little planning and effort, you can easily make your own bone broth at home. So next time you have some beef bones on hand, don't throw them away - put them to good use by making a batch of slow-cooker beef bone broth!
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