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Beef Broth

Recipe: Beef Broth or Stock



  • Place the vegetables and bay leaves in the bottom of a slow cooker and place bones on top.
  • Drizzle apple cider vinegar on bones and add water to cover everything.
  • Cook on low for 24-48 hours.
  • Ensure broth stays at a very low simmer so lift the lid of the slow cooker once in a while to reduce heat if necessary and add more water if its reducing too much.
  • When ready, strain broth and discard solids.
  • Allow to cool and pour in to jars, ice-cube trays or your preferred container.  Store some in fridge for drinking within 4 days and freeze the rest.
  • You can just use stock bones if you prefer but I like to mix the two for a really good gelatinous broth.

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