Slow Cooker Beef Broth

1. 1

   Season the beef shin with salt and pepper.

2. 2

   In a very large skillet, heat the vegetable oil until shimmering.

3. 3

   Add the beef shin and cook over high heat until browned all over, about 10 minutes total.

4. 4

   Transfer the beef shin pieces to a slow cooker.

5. 5

   Pour the wine and 2 cups of the water into the skillet and bring to a boil, scraping up the browned bits from the bottom of the pan; pour the liquid into the slow cooker.

6. 6

   Add the remaining 8 cups of water to the slow cooker along with the onion, carrot, celery, parsley, thyme, bay leaf and peppercorns.

7. 7

   Cover and cook on high until the broth is very flavorful, about 6 hours.

8. 8

   Remove the beef shin pieces and reserve for a later use.

9. 9

   Strain the broth into a large bowl and skim the fat from the surface.

10. 10

    Season the broth with salt.

11. 11

    Let cool, then cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.