Slow-Cooker Bone Broth Recipe

Name: Slow-Cooker Bone Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef oxtails or short ribs; 3 pounds beef bones, such as marrow, knuckle or neck bones; 3 tablespoons tomato paste; 3 medium carrots, cut into large pieces; 3 stalks celery, cut into large pieces; 1 onion, quartered; 3 cloves garlic, smashed; 5 sprigs fresh parsley; 3 bay leaves; 12 black peppercorns; 1/2 cup apple cider vinegar; Mix-Ins: Kosher salt, fennel pollen, toasted and ground Sichuan peppercorns, seaweed snacks, shichimi tgarashi (a Japanese chile pepper spice blend), lemon juice, yuzu juice, tomato juice, ginger j…; Steepers (steep for 3 to 5 minutes): dried shiitake mushrooms, crushed lemongrass, grated fresh horseradish, thinly sliced garlic, sliced fresh ginger, green tea in a teabag,

Servings: persons

3 pounds beef oxtails or short ribs
3 pounds beef bones, such as marrow, knuckle or neck bones
3 tablespoons tomato paste
3 medium carrots, cut into large pieces
3 stalks celery, cut into large pieces
1 onion, quartered
3 cloves garlic, smashed
5 sprigs fresh parsley
3 bay leaves
12 black peppercorns
1/2 cup apple cider vinegar
Mix-Ins: Kosher salt, fennel pollen, toasted and ground Sichuan peppercorns, seaweed snacks, shichimi tgarashi (a Japanese chile pepper spice blend), lemon juice, yuzu juice, tomato juice, ginger juice, parsley juice, miso, chile butter (stir 1/2 teaspoon ancho chile powder and a large pinch of cayenne pepper into 1 stick of softened butter), nutritional yeast, ginger beer, komboucha, your favorite lager beer,
Steepers (steep for 3 to 5 minutes): dried shiitake mushrooms, crushed lemongrass, grated fresh horseradish, thinly sliced garlic, sliced fresh ginger, green tea in a teabag,

1
Preheat the oven to 400 F.
2
Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste.
3
Roast the bones until very brown in spots, about 45 minutes.
4
Transfer the roasted bones to a 7-quart slow cooker.
5
Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too.
6
Nestle in the carrots, celery, onion, garlic, parsley and bay leaves.
7
Toss in the peppercorns.
8
Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables).
9
Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks.
10
Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs.
11
Strain the remaining broth through a fine sieve.
12
Let cool to room temperature.
13
Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews.
14
Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer.
15
Serve hot with desired mix-ins.

1855

kcal

Calories

116

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds beef oxtails or short ribs, 3 pounds beef bones, such as marrow, knuckle or neck bones, 3 tablespoons tomato paste, 3 medium carrots, cut into large pieces, and more.

Yes, Slow-Cooker Bone Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Bone Broth

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