Slow Cooker Bone Broth
Ingredients
- 2-3 pounds soup bones Beef Pipe Bones (ask your butcher). You can also mix these with marrow bones with a little bit of meat on them such as Oxtail or knuckle bones. Ask your butcher to cut these in half or into pieces. You can also use chicken bones.
- 2 carrots cut in half. No need to peel them.
- 2 stems celery cut into thirds
- 1 small-medium onion chopped White or Yellow
- 1-2 Tbsp minced garlic
- 2 Tbsp apple cider vinegar Braggs Raw Unfiltered Organic Apple Cider Vinegar with Mother this helps to extract the nutrients from the bones.
- a little salt and pepper
- water water to cover the bones. Fill the slow cooker with water leaving a little room from the top.
Instructions
- Add soup bones to pressure cooker.
- Add apple cider vinegar and garlic.
- Add all vegetables and a little salt and pepper. (I like to season the broth before I actually drink it.)
- Add water covering bones. Almost to the top of the slow cooker
- Cook on low for 20-24 hours. Some slow cookers only go to 20 hours.
- Once it's finished remove bones, let cool then freeze them. You can actually use the bones one more time to make bone broth. Just freeze the bones.
- Remove vegetables and strain the broth.
- Pour yourself a cup of bone broth, salt to taste if desired.
- Let cool then store bone broth in mason jars for up to a week in the refrigerator.
- Or freeze in freezer safe containers for up to 3 months.
