SLOW COOKER BEEF BONE BROTH
Beef bone broth easily made in the slow cooker with veggies, vinegar, garlic, ginger and lemon.
Provided by Sarah Olson
Categories Soup
Time 12h20m
Number Of Ingredients 11
Steps:
- Preheat the oven to broil. Place the beef bones on a sheet pan. Place the bones under the broiler in the oven. I browned the bones on each side for about 5 minutes each. It depends on how close the bones are to the broiler.
- Add the bones to the slow cooker. Add the onion, garlic, carrots, celery, bay leaves, apple cider vinegar and water.
- Cover and cook on low for 12 hours. You can cook longer if desired.
- Place a strainer over a large bowl. Ladle the broth into the strainer and discard the bones and veggies. I like to push the veggies into the strainer to get the juices out of them.
- Add grated ginger, lemon juice and salt to taste. Serve immediately or refrigerate or freeze for later. Skim off fat if desired.
Nutrition Facts : Calories 185 kcal, Carbohydrate 3 g, Protein 19 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 59 mg, Sodium 207 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER BEEF BONE BROTH RECIPE
This is our tried and true beef bone broth recipe that you can make at home!
Provided by Kettle & Fire
Categories Bone Broth
Time P1DT15m
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Spread the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes.
- While the bones are roasting, chop the carrots, onions and celery. (You are discarding these later so a rough chop works great!)
- Place roasted bones, chopped vegetables, bay leaf and apple cider vinegar into a 6-quart crockpot. Cover completely with cold filtered water. (All the ingredients should be submerged by about 1 inch of water.)
- Cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water, and periodically skim the foam off the top of the pot.
- After 24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf.
- Before storing, pour into separate containers and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours. Skim off the accumulated fat at the top of the container, if there's any. Store in the fridge for up to a week or in the freezer for up to 3 months.
Nutrition Facts : ServingSize 1 cup, Calories 13 kcal, Carbohydrate 3 g, Sodium 15 mg, Sugar 1 g
SLOW-COOKER BONE BROTH
When it's warm it looks like beefy tea and when it's cold it looks like a savory gelatin. Some drink it for nourishment and others use it as a replacement for their morning coffee. Whatever your reason for liking bone broth, a slow cooker makes it easy to cook-and eliminates the need to simmer a pot over an open flame for 12 plus hours. Enjoy it plain, or try a few of our tried-and-tested flavor additions to customize and brighten your cup.
Provided by Food Network Kitchen
Time 13h25m
Yield about 2 quarts
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 F.
- Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes.
- Transfer the roasted bones to a 7-quart slow cooker. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too. Nestle in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables).
- Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks.
- Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews.
- Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired mix-ins.
SLOW COOKER BONE BROTH
This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.
Provided by The Gruntled Gourmand
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
- Roast bones in the preheated oven until browned, 25 to 30 minutes.
- Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
- Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g
SLOW COOKER BONE BROTH
Leave this bone broth overnight in the slow cooker. It's flavoured with vegetables, bay, lemon and herbs to make it all the more satisfying on a winter's day
Provided by Good Food team
Categories Soup
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Spread the bones out on a baking sheet and roast them for an hour, turning them over after 30 mins.
- Heat the slow cooker if necessary. Pack the veg into the slow cooker, add the bones and enough water to fill the pot to within 2cm of the top. Add the lemon juice and the bay leaves. Cover and cook on Low for 18-36 hours. The longer you cook the broth the darker it will become.
- Place a colander over a bowl and scoop out all the bones into the colander. Return any broth from the bowl to the pan. Strain all the liquid through a fine sieve. Taste, and season only if you need to. Allow the broth to cool and lift off the fat. Store in the fridge for up to 3 days or transfer to freezer bags once it has cooled.
Nutrition Facts : Calories 45 calories, Fat 0.3 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium
SLOW COOKER BONE BROTH
Provided by Catherine McCord
Categories Soup/Stew Beef Onion Kid-Friendly Celery Carrot Parsley Weelicious Small Plates
Yield 8-10 Servings
Number Of Ingredients 9
Steps:
- 1. Place the beef bones in the slow cooker, and place the remaining ingredients on top.
- 2. Add enough water to the slow cooker to cover everything.
- 3. Cover, set the slow cooker to high, and cook for 24-72 hours.
- 4. Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.
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- Season the beef shin with salt and pepper. In a very large skillet, heat the vegetable oil until shimmering. Add the beef shin and cook over high heat until browned all over, about 10 minutes total. Transfer the beef shin pieces to a slow cooker. Pour the wine and 2 cups of the water into the skillet and bring to a boil, scraping up the browned bits from the bottom of the pan; pour the liquid into the slow cooker.
- Add the remaining 8 cups of water to the slow cooker along with the onion, carrot, celery, parsley, thyme, bay leaf and peppercorns. Cover and cook on high until the broth is very flavorful, about 6 hours. Remove the beef shin pieces and reserve for a later use. Strain the broth into a large bowl and skim the fat from the surface. Season the broth with salt. Let cool, then cover and refrigerate.
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