With Fall fast approaching, it’s time to start breaking out the warm comfort foods like stews, soups, and delicious broths. One of our favorites is bone broth, a deliciously simple way to start your day or use as a base for your favorite soup. Not to mention bone broth is bursting with nutrients and minerals that can help improve gut health and creaky joints. Our friend Michelle Tam over at Nom Nom Paleo makes it incredibly easy to make with this slow cooker bone broth recipe. All you have to do is pile in the ingredients, turn it on, and 6-8 hours later you have a steaming cup of broth to drink .
You can easily substitute pork or chicken bones in place of beef and the results are all good. If you befriend your local butcher, he may even give you a big bag of bones for pennies.
Here’s what she assembled to make about 4 quarts of beef bone broth:
- 2 carrots, chopped medium
- 2 celery stalks, chopped medium
- 1 medium onion, chopped medium
- 7 garlic cloves, smashed
- 3.5 lb of beef bones (from US Wellness Meats or your local farmer)
- 2 bay leaves
- Kosher salt
- 2 tablespoons of apple cider vinegar
- Dump the vegetables in the bottom of a 6-quart slow cooker, drop in the beef bones,tuck in the bay leaves and sprinkle on a wee bit of salt, drizzle the vinegar on the bones.
- Add enough water to cover everything.
- Program the slow cooker to cook on low for 8-10 hours.
- When it’s ready, pour the broth through a strainer, and discard the solids.
- Store the liquid in a large CorningWare or glass container for later.
- If there is a layer of fat on the top, scrape it off after the broth itself has cooled. The broth underneath looks like beef Jell-O.
- The broth will keep in the fridge for a few days and in the freezer for several months. (Check out her updated post on how I store bone broth here.)When you’re ready for a steaming cup of the stuff, just scoop the meaty Jell-O into a small saucepan and bring to a boil.