Ingredients
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6 pounds beef bones
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2 tablespoons apple cider vinegar
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2 onions, peeled and quartered
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2 carrots, peeled and halved
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2 celery stalks, halved
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2 bay leaves
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2 tablespoons peppercorns
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4 stems fresh parsley
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1 teaspoon kosher salt
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Water, enough to cover the ingredients
Instructions
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Load the Slow Cooker: Place the beef bones in the slow cooker. Add the apple cider vinegar, onions, carrots, celery, bay leaves, peppercorns, parsley, and salt.
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Add Water: Pour in enough water to cover the bones and vegetables, making sure not to exceed the slow cooker’s maximum fill line.
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Cook Low and Slow: Cover and cook on low for 24–72 hours, following your slow cooker’s manufacturer instructions. Check the appliance’s water level and operation as needed.
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Strain the Broth: Carefully strain the liquid into a heat-safe container, discarding the solids.
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Cool and Skim: Cool the broth promptly in shallow containers or an ice bath, then refrigerate. Once chilled, remove the solidified fat from the surface if desired.
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Use or Store: Use the broth in soups, stews, sauces, or other recipes.
Notes
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Choose a mix of bones: Marrow bones, knuckle bones, and joints can contribute flavor and gelatin to the broth.
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Use the right amount of water: Cover the ingredients without overfilling the slow cooker.
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Skim after chilling: Refrigeration makes the fat easier to remove.
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Keep the seasoning flexible: Start with the listed salt amount, then adjust when using the broth in a finished dish.
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Handle long cooking times safely: Follow the appliance’s instructions for extended operation. Do not leave a slow cooker running if its manual does not permit the intended cooking duration.
- Prep Time: 15 minutes
- Cook Time: 24 hours
- Category: Soup
- Cuisine: American
