Friday, January 31, 2020

Beef Bone Broth

Servings 8 | Prep Time 10 minutes | Total Time 18 hours


2 lbs beef bones (preferably with marrow intact)
3 tbsp extra virgin olive oil
2 carrots
2 celery stalks
½ yellow onion
2 garlic cloves
1 tbsp garlic powder
1 tbsp onion powder
1 tsp pink Himalayan salt 
1 tsp black pepper
1 tbsp herbs de province 
6-8 cups of water


Preheat oven to 425 degrees Fahrenheit. Place bones in roasting pan and rub olive oil into the bones. Roast the bones in the oven for 1-1.5 hours. 
As bones are roasting, prepare your vegetables. Chop carrots, celery, onion, and place in slow cooker. Once bones are dark in color but not burnt, remove from oven. Place bones in slow cooker, crush the cloves on garlic and place on top of bones, then add seasonings. Add 6-8 cups of water, until the bones and vegetables are covered. Cover slow cooker and set to low. Allow to cook for 16-18 hours (I like to prep and start this process overnight). 

Once done cooking, remove bones and vegetables. Strain broth 2-3 times with a cheese cloth to collect any small particles. Can be used for cooking or sipping alone. Enjoy! 

No comments:

Post a Comment

Instant Pot Cashew Chicken

You guys were so excited this week when I mentioned I would be making a paleo cashew chicken recipe with our instant pot! We made it last n...