Crockpot Bone Broth
This beef bone broth is a fantastic base for rich soup recipes or simply sipping for better health.
Servings: 8 cups
Calories: 166kcal
Equipment
- 4 quart crockpot
- mesh strainer
- large glass container
- sharp knife and cutting board
Ingredients
- 2 pounds beef knuckle and/or neck bones
- 1 small-medium red onion - chopped in half
- 1 head garlic - chopped in half
- 1 tbsp. sea salt
- 1 tbsp. apple cider vinegar
- 2 quarts water - or enough to cover bones
Instructions
- First, place 2 pounds of bones in a pot of water and boil them for 15 minutes to remove the impurities. Then, bake bones on a foil-lined baking tray at 450 F. for 40-45 minutes.
- Once bones are baked, slice 1 small/medium-sized onion and 1 head of garlic in half. Add bones, chopped onion, chopped garlic, 1 tbsp. salt and 1 tbsp. of apple cider vinegar to a 4 quart crock pot.
- Add enough water to cover the bones, but leave a little space at the top for your broth to simmer. You don’t want it to over-flow as it heats and bubbles a bit. Simmer on LOW for 48 hours (If using the Instant Pot, set to Slow Cook and set to MEDIUM for 48 hours).
- NOTE: Check the water level after 24 hours. Depending on how much has steamed off, you may want to add another cup or 2 of water. Some crockpots have loser lids that allow too much liquid to evaporate. Add just enough to bring the water level back to where it was 24 hours ago if it's evaoprated below the bones.
- When your broth is done simmering, remove the bones and boiled vegetables.
- Strain the broth through a mesh strainer to remove any other bits left behind.
- Place broth in a refrigerator to cool for at least 4-5 hours. The layer of fat will harden on the top.
- After the fat has hardened, remove the layer with a spoon. Either discard the fat, or use it to cook with later, as long as you made sure to follow step 1 and purified the bones first.
Notes
To make in an Instant Pot:
you're going to do almost exactly as you would in your crockpot – allowing it to simmer for 48 hours, but you're going to set the Instant Pot to "Slow Cook" on "Medium" not low.
Most Instant Pots can't be set to slow cook for more than 24 hours though, so you'll just have to reset it after 24 hours to go for another day.
Broth will last up to 4-5 days in the refrigerator.
Once the fat is removed, it will only last 4-5 days when refrigerated. Freeze broth to keep longer.
Nutrition
Serving: 1cup | Calories: 166kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Sodium: 728mg | Potassium: 14mg | Vitamin A: 50IU | Vitamin C: 1.1mg | Calcium: 13mg | Iron: 1mg