This recipe uses a slow cooker, nothing fancy, just a basic one.
This is extraordinarily healthy and very simply to make, not quick though. Yes, the preparation is done in just a few minutes but it takes a long time to simmer – to fully extract the flavour and all the goodness it needs to simmer for 24 hours.
But worth the wait!
Before detailing the recipe just a few lines about the health benefits…
Bone broth is an excellent source of important minerals such as: magnesium, potassium and phospherous. Additionally it is a very good source of the amino acids glycine and proline.
The amino acids are important for digestion, muscle repair and a resilient immune system. The gelatin in beef bone broth plays an active role in preventing bone degradation, reducing inflammation, skin health and the growth of hair and nails.
Preparing the vegetables and filing the slow cooker takes 5 mins. Simmering time is 24 hrs. The longer you leave it the more goodness and flavour you extract into the broth.
This recipe makes approximately 2-3 pints of Beef Broth
- 1Kg approx of grass fed beef marrow bones – you can buy here: beef marrow bones
- 2 good sized carrots (organic if you can find)
- 3 stalks of celery (organic if you can find)
- 2 medium or 3 small onions (organic if you can find)
- 2 tbsp cider vinegar
- 2 bay leaves
- Water to fill slow cooker
- First, let’s roast the bones. You don’t have to, but the flavour you get makes it worth while. Preheat your oven to 180C. Place them on a baking tray with foil and roast for 60 mins. Turn half way through.
- Chop the vegetables. Nothing precise required because these will be discarded. No need to peel just wash and rough chop. Add to the slow cooker.
- Add the cider vinegar and bay leaves. Season if you so wish.
- Now add the roasted bones and pour also into the cooker the juices.
- Fill the slow cooker to just below the rim with water.
- Lid on and switch on; and, set to low. Leave for at least 24 hrs.
- After 24 hrs have a look at the broth… it should now be a delicious golden brown and exuding a wonderful warm rich aroma. If so – you are done. If not leave for a few more hours.
- Remove the bones and vegetables into bowl. Then take the broth and strain through a fine mesh strainer into another bowl. Add to this, again strained, the juices from the bones and vegetables. Note: The carrots, celery and onions have had their flavour cooked out of them but still very nice to eat all the same while you are cleaning up.
- Leave the broth to cool in the bowl, cover loosely and then put in the fridge once sufficiently cool.
- Once cooled properly in the fridge a layer of fat will form on the top. Remove this with a spoon and use this for cooking – it is full of flavour.
- The Beef Broth is now ready to be reheated and served. Season to taste.
A couple of other points for you…
The is fine in the fridge for at least a week and it can be frozen as well with a life of at least 12 mths. You can use the bones again. In fact, you can go on using them until they become soft.