Here’s what I 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 Full of Life Farm)
- 2 bay leaves
- Kosher salt
- 2 tablespoons of apple cider vinegar
I dumped the vegetables in the bottom of a 6 quart slow cooker…
…dropped in the beef bones…
…tucked in the bay leaves, sprinkled on a wee bit of salt, drizzled the vinegar…
…and added enough water to cover everything.
I programmed the slow cooker to cook on low for 8-10 hours.
When it was done, I poured the broth through a strainer…
…discarded the solids, and stored the liquid in a large CorningWare container.
The bones I used were pretty fatty so it made the broth taste unappealingly greasy. I stuck the broth in the fridge overnight and scraped off the top layer of solidified fat.
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.
When you’re ready for a steaming cup of the stuff, just scoop the meaty Jell-O into a microwave-safe mug and nuke for a minute.
Voila — perfection!