As we head into the fall, it’s time to bring out the crockpot and prepare for a season of soups and stews. A must-have starter for all of those dishes is a hearty beef bone broth. While they are readily available in most stores, making your own is simple, cheap and gives you peace of mind knowing exactly what ingredients it contains.
- 3lb beef marrow bones; grass-fed
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- handful of thyme stalks
- splash of apple cider vinegar
- Heat oven to 400f. Place bones on an oven sheet, roast for one hour.
- While the bones roast, chop the onions, carrots, celery, and put into the slow cooker along with the thyme stalks. Fill the cooker 3/4 full with fresh filtered water.
- Once the bones have finished roasting, allow them to cool. When cooled, place in slow cooker and throw in a good glug of apple cider vinegar – this helps to draw more goodness from the bones. Leave for one hour.
- Turn on cooker to low and cook for 480-72 hours, depending on your time restraints. The longer you can leave it, the better!
- Once finished, strain the broth and let it come to room temperature. You can now freeze or refrigerate the broth.
- Toss the vegetables out and save the bones for one more broth.
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