Bone broth is delicious, nourishing, and packed with loads of vitamins and minerals. I mainly use it to make a hearty vegetable soup or drink it as a tea however it can be used in an array of recipes or kept in the freezer for future use.
Prep Time: 40 minutes
Cook Time: 24 hours
1.5kg grass-fed beef bones
3 medium carrots
2 medium onions
6 cloves of garlic
3 celery stalks
2 teaspoons peppercorns
4 bay leaves
2 tablespoons apple cider vinegar
1 small bunch parsley
1 tablespoon olive oil
1 teaspoon Himalayan sea salt
2 litres water
Before you start
- To make bone broth, you can use beef, chicken or fish bones, however I like to use beef. Make sure you get good quality grass-fed bones from your butcher.
- I make my bone broth in a slow cooker because it is super easy – you literally set and forget.
- Roasted bones create a richer flavour so before you throw everything into your slow cooker, roast the bones in the oven.
- Apple cider vinegar plays a role in breakdown of the bones in your broth.
- Preheat the oven to 200C.
- Place the bones in a single layer on a roasting tray. Drizzle with olive oil and roast for 15 minutes on each side.
- Roughly chop the vegetables while the bones are roasting.
- Add the roasted bones, vegetables, apple cider vinegar, bay leaves, peppercorns, salt, parsley and garlic into your slow cooker. Cover completely with water (about 2 litres) and bring to a high simmer.
- Once you have a high simmer, set the slow cooker to low and let the broth simmer for 24 hours. Throughout simmering, add more water as needed to keep all the ingredients submerged.
- After 24 hours, remove the bones and vegetables. Cool the broth to room temperature before putting in the fridge to set (approximately 2 hours).
- Once set, scrape of the top layer of fat and pour into jars.