Slow Cooker Bone Broth Recipe

Beef bones: These provide the base for the broth, especially those with marrow for added richness.

Onion: Adds depth and sweetness to the broth.

Carrots: Contributes a subtle sweetness and additional nutrients.

Celery: Adds a slight bitterness and complexity to the flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Apple cider vinegar: Helps to extract minerals from the bones, adding to the nutritional value.

Salt: Enhances the overall flavor of the broth.

Pepper: Adds a hint of spice and complexity.

Water: The base liquid that will turn into the broth after slow cooking.

Roasting the bones before placing them in the slow cooker can add a deeper, richer flavor to your bone broth. Simply spread the bones on a baking sheet and roast them in a 400°F oven for about 30 minutes, turning them halfway through. This caramelizes the marrow and enhances the overall taste of the broth.

• beef bones - Substitute with chicken bones: Chicken bones, especially those with marrow, can provide a similar depth of flavor and richness to the broth.

• beef bones - Substitute with pork bones: Pork bones can also add a rich, savory flavor to the broth, though it will have a slightly different taste profile.

• onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor compared to onions, but they still provide a good base flavor for the broth.

• onion - Substitute with shallots: Shallots have a more delicate and sweet flavor compared to onions, which can add a subtle complexity to the broth.

• carrots - Substitute with parsnips: Parsnips have a slightly sweeter and earthier flavor than carrots, which can add a unique twist to the broth.

• carrots - Substitute with sweet potatoes: Sweet potatoes can add a hint of sweetness and a different texture to the broth.

• celery - Substitute with fennel: Fennel has a mild anise flavor that can add a unique depth to the broth, while still providing the aromatic qualities of celery.

• celery - Substitute with bok choy: Bok choy can add a mild, slightly peppery flavor and a different texture to the broth.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor compared to garlic, adding a subtle complexity to the broth.

• garlic - Substitute with ginger: Ginger can add a warm, spicy note to the broth, offering a different but complementary flavor profile.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can help extract the minerals from the bones, much like apple cider vinegar.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity to help break down the bones and extract nutrients, while adding a citrusy note.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the necessary saltiness, enhancing the overall taste of the broth.

• salt - Substitute with miso paste: Miso paste can add a rich umami flavor and saltiness, deepening the complexity of the broth.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor profile, being more earthy and less pungent, but still adds the necessary heat.

• pepper - Substitute with chili flakes: Chili flakes can add a bit of heat and a different kind of spiciness to the broth, offering a unique twist.

• water - Substitute with vegetable broth: Vegetable broth can add additional layers of flavor and nutrients to the bone broth.

• water - Substitute with chicken broth: Chicken broth can enhance the overall flavor profile, making the bone broth richer and more savory.

• Allow the bone broth to cool completely before storing. This helps prevent condensation and bacterial growth.
• Use airtight containers or mason jars to store the broth in the refrigerator. This keeps it fresh and prevents it from absorbing other odors.
• Label each container with the date to keep track of freshness. Bone broth can be refrigerated for up to 5 days.
• For longer storage, pour the broth into freezer-safe bags or containers. Leave some space at the top to allow for expansion as it freezes.
• Consider freezing the broth in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag.
• When ready to use, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat the broth gently on the stovetop over low heat to preserve its nutrients and flavor.
• If you notice any off smells or changes in color, discard the broth as it may have spoiled.
• For added convenience, freeze the broth in portions that match your typical recipe needs, such as 1-cup or 2-cup servings.
• To save space, freeze the broth flat in freezer bags. Once solid, you can stack them neatly in the freezer.

• For a quick and easy method, pour the bone broth into a saucepan and heat over medium heat. Stir occasionally until it reaches your desired temperature.

• If you prefer using a microwave, transfer the broth to a microwave-safe container. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

• To retain the rich flavors, reheat the broth in a slow cooker on the low setting for about 1-2 hours. This method is perfect if you have the time and want to keep the broth warm for an extended period.

• For a more controlled reheating, use a double boiler. Place the broth in the top section and simmer the water in the bottom section. This gentle heating method helps preserve the nutrients and flavors.

• If you have an instant pot, use the sauté function to reheat the broth. Pour the broth into the pot and set it to sauté on low. Stir occasionally until it reaches the desired temperature.

• Slow cooker: Essential for cooking the bone broth slowly over 24 hours, allowing all the nutrients and flavors to be extracted from the bones.

• Strainer: Used to separate the liquid broth from the solids after cooking.

• Large bowl: Needed to collect the strained broth.

• Knife: For chopping the vegetables and quartering the onion.

• Cutting board: Provides a safe surface for chopping the vegetables and preparing the bones.

• Measuring spoons: To measure out the apple cider vinegar, salt, and pepper accurately.

• Refrigerator: For storing the cooled broth to keep it fresh.

• Storage containers: Used to store the broth in the refrigerator.

Pre-roast the bones: Roasting beef bones at 400°F for 30 minutes before adding them to the slow cooker enhances flavor and reduces cooking time.

Use pre-chopped vegetables: Buy pre-chopped onion, carrots, and celery to save prep time.

Quick cool down: After straining, place the broth in a shallow container to cool faster before refrigerating.

Batch cooking: Make a large batch and freeze portions for future use, saving time on repeated preparations.

Instant pot alternative: Use an Instant Pot to cut down cooking time to about 4 hours instead of 24.