This delicious Slow Cooker Beef Bone Broth recipe is rich in nutrients and easy to make. Enjoy!
2 lbs. of good quality bones
1 medium carrot, peeled and chopped
1 medium onion, chopped
1 stalk of celery, chopped
3 cloves of garlic, peeled and roughly chopped
1 Tbsp. organic apple cider vinegar
Celtic sea salt or 2 Tbsp. Red Boat fish sauce
Place the bones in a 3-quart slow-cooker. You can easily adjust this recipe to the size of your slow-cooker. The bones should fill up about 3/4 of the slow-cooker. Peel and cut your vegetables and garlic. If you are using organic produce, you can just roughly chop them. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You’ll be straining these out before consuming the broth.Fill the slow-cooker with filtered water. Season with a generous amount of salt (about 1-1.5 tsp.).Add 1-2 Tbsp. (or one good ‘glug’) of organic apple cider vinegar. Set the slow-cooker on low and cook for 18-24 hours. Strain the broth through a cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. The fat can be removed and used for cooking/flavoring vegetables.
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