The Eclectic Quill

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Slow Cooker Beef Bone Broth Recipe

Beef "bone broth" is all the rage right now.  It adds a gourmet touch to every recipe in which you use it.  This recipe, prepared in a slow cooker for over 24 hours, is rich, flavorful, and gelatinous.  By Joshua McGee.

Slow Cooker Beef 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 broth into a fat separator in batches and pour into clean pint jars.  Secure lids loosely and transfer to freezer.  Once broth is frozen, tighten lids.

Transfer remaining fatty broth into a shallow bowl with a lid and refrigerate so that the tallow separates.  Once it separates, run a knife around the sides of the layer of fat and invert on a cutting board.  Wipe with paper towels to remove residual broth and freeze for future use in cooking.

Note: the cooked vegetables will be flavorless, but the cooked beef will be flavorful and can be eaten.

Worth thousands of words

An assortment of beef bones in a baking dish

Beef bones after roasting

Ingredients added to the slow cooker

broth after 30 hours

Strained broth

Three quarts of broth in an ice bath

broth transferred to pint jars

Jars of broth in the freezer

Tallow removed from bowl and inverted on a cutting board.

Tallow, wiped clean with paper towels and ready to freeze.

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