Description
A rich and flavorful slow cooker beef broth made by simmering beef bones and vegetables for hours, perfect as a base for soups, stews, and sauces.
Ingredients
4 pounds beef marrow bones
2 medium carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 large yellow onion, quartered
4 garlic cloves, smashed
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon apple cider vinegar
10 cups cold water
1 teaspoon salt
Instructions
Preheat a large skillet over medium-high heat.
Add the beef marrow bones to the skillet and sear them on all sides until browned, about 8-10 minutes.
Transfer the seared bones to the slow cooker.
Add the carrots, celery, onion, garlic, bay leaves, and black peppercorns to the slow cooker.
Pour in the apple cider vinegar and cold water, ensuring the bones and vegetables are fully submerged.
Cover the slow cooker with the lid and cook on low for 12 hours.
After 12 hours, remove the lid and carefully strain the broth through a fine mesh sieve into a large bowl or pot.
Discard the solids (bones and vegetables).
Stir in the salt and adjust seasoning if necessary.
Allow the broth to cool before storing or using immediately.
- Prep Time: 15 minutes
- Cook Time: 12 hours