Roasted Beef Bone Broth {Slow Cooker + Pressure Cooker Instructions}
Approximately 4 quarts adjust servings
Note: there are endless combinations of veggies and spices that make great broths! Feel free to experiment. Here is a simple recipe to get you started. This is the recipe pictured in this tutorial.
Ingredients
- 3-5 lbs of grass-fed beef bones
- 1/4 cup apple cider vinegar
- 1 large onion, chopped
- 7 cloves or garlic, peeled and smashed
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 bunch of parsley, washed
- 5 sprigs of thyme
- 2 bay leaves
- Water, enough to fill your crock pot or pressure cooker over the bones.
Optional
- 5-10 chicken feet
- 1 pig's foot
Instructions
- Preheat your oven to 400 degrees.
- Line a baking sheet with aluminum foil or parchment paper. Lay out your bones on the lined baking sheet. Once the oven comes to temp, roast the bones for an hour, removing halfway through to flip.
- Add the bones to either the pot of your slow cooker or your pressure cooker, which ever you prefer. Pour the apple cider vinegar over the bones. Add your vegetables, spices, and water. If you are using a pressure cooker, be sure to be mindful of the fill line.
- If you're using a slow cooker, cook your broth on low for 8-24 hours. If you're using a pressure cooker, cook under high pressure for 2 hours.
- Once your broth is done cooking, strain out the vegetables and the bones until you are just left with liquid. Put this liquid into a container and allow it to cool. Once cooled, move it to the refrigerator and allow it to chill overnight. Don't throw away your beef bones. These can be reused until the bones turn soft. Simply put them in a freezer bag and freeze them until your next round of broth making.
- Remove from refrigerator after chilling. A fat layer will have formed on top. Scrape away the fat layer and discard. Below the fat layer you will be left with your finished broth. It might look like meat jello, or simply very thick. If your broth doesn't gel, that's OK. But, if you want it to, consider using either more bones, or adding in chicken feet or a pig's foot the next time around.
- Reheat your broth to a liquid state if it isn't already. Put into containers such as mason jars. Freeze them for later use, or use immediately. Your broth will last for about 7 days in the refrigerator.
