- Beef bones (I use grass-fed from Whole Foods – just ask your butcher – you may not see them in the case)
- 2 carrots, chopped
- 2 celery stocks, chopped
- 2 tablespoons apple cider vinegar (ACV)
- Herbs (I use rosemary, but bay leaves could also work well)
- Water, enough to cover everything
- A few twists of sea salt
- Optional: could add a chopped onion and a few cloves of
garlic, but my belly tends not to like
- Roast bones at 350F for 35-40 minutes. Optional – can proceed directly to Step 2 and omit the second part of Step 5.
- Wash and chop vegetables. Layer on bottom of slow cooker.
- Add bones on top.
- Add herbs, sprinkle bones with sea salt, then drizzle with ACV.
- Add enough water to cover contents of slow cooker. If you’ve roasted your bones, let stand for 30 minutes before turning slow cooker on.
- Set to ‘LOW’ and cook at least 8-10 hours, up to 24 hours.
- Strain. Discard solids.
- Enjoy, store in the fridge for a few days in a glass container or freeze!
*NOTES: Use as a nutrient-rich base for soups, stews and/or sautéing vegetables or just enjoy by the mug-full (my fave). Or, my Lazy Girl Chicken Soup – add veggies of choice, chicken meat from rotisserie and D-O-N-E. If you buy a high quality (e.g. pasture-raised) rotisserie, you can even repurpose the carcass for broth. The Paleo Mom has a great, easy-to-understand post: “The Health Benefits of Bone Broth,” if you’re interested in learning more.
If you try it, snap a pic and tag me on IG (@emilynminer) or post to my Facebook page so that I can see your lovely creations! Don’t forget the hashtag, #eatnourishthrive. How do you do your bone broth? Let us know!