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Sarah Fragoso Broth
5 from 1 vote
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Beef Bone Broth

Course Soups
Prep Time 1 hour
Cook Time 1 day
Total Time 1 day 1 hour
Author Sarah Fragoso

Ingredients

  • 2-4 beef marrow bones knuckle bones, beef shanks or any combination thereof
  • 1 yellow onion cut in half and than quartered
  • 4 carrots cut into 3-4 inch pieces
  • 6 celery stalks leave on any leaves, cut into 3-4 inch pieces
  • 1 bunch fresh parsley
  • 3-4 garlic cloves smashed with the flat side of your knife and peeled
  • 3-6 thin slices of fresh ginger no need to peel the ginger
  • 2 bay leaves fresh or dry
  • 1 tablespoon black peppercorns
  • 2 tablespoons apple cider vinegar
  • Sea salt to taste

Instructions

  1. Preheat your oven to 400.
  2. Line a baking sheet with foil and place your beef shanks and bones on the foil, sprinkle with salt, and roast at 400 until browned and the marrow is bubbling, about 30 minutes.
  3. Place the shanks and bones in the bottom of your slow cooker, pour in the apple cider vinegar and add the peppercorns and bay leaves.
  4. Add the remaining ingredients and cover with cold water.
  5. Close the lid and cook on low for 24 hours.
  6. Pour the liquid through a metal strainer and store in glass jars for 3-4 days but you can freeze it for up to a year!