Beef "bone broth" — a misnomer, as it would classically be called "beef stock" — is all the rage right now. This recipe, prepared in a slow cooker for over 24 hours, is rich, flavorful, and gelatinous, and adds a gourmet touch to every recipe in which you use it.
Slow Cooker Beef Stock (Bone Broth) Recipe
- 3 – 3.5 lbs various beef bones
- 2 carrots, scrubbed and cut into 2-inch segments
- 3 – 4 ribs celery, washed and cut into 2-inch segments
- 1 leek, white and light green portions only, split, washed, and cut into 2-inch segments
- 1 handful parsley stems, leaves reserved for another purpose
- 5 – 6 cloves garlic
- 1 – 2 bay leaves
- 20 peppercorns
- 1 Tbsp apple cider vinegar
- 1 Tbsp Marmite
- Filtered water (about 1 gallon)
Preheat oven to 425°F.
Coat a roasting pan with nonstick spray and add your beef bones. I like to use a variety of bones: marrow bones, shoulder or knuckle bones, and some bones with meat on them (such as oxtail).
Roast bones for 45 – 60 minutes, turning halfway through, until attached meat is brown. Transfer bones to slow cooker. Deglaze the roasting pan with boiling filtered water, and pour water into the slow cooker.
Add remaining ingredients to the slow cooker and add enough filtered water to cover by 1 inch (roughly 1 gallon).
Set slow cooker to "Low" and cook for 24 – 36 hours until a sample of the broth tastes rich enough for your liking.
Remove bones and large chunks of vegetables. Strain remaining liquid through a fine-mesh sieve into a pitcher or other vessel. Chill pitcher in an ice bath.
Decant stock into a fat separator in batches and pour into clean pint jars. Secure lids loosely and transfer to freezer. Once stock is frozen, tighten lids.
Transfer fatty stock into a shallow bowl with a lid and refrigerate so that the tallow separates. Reserve tallow for later use.
Note: the cooked vegetables will be flavorless, but the cooked beef will be flavorful and can be eaten.