48 Hour Beef Bone Broth (In a slow cooker)

LeGourmetTV's picture

Mar. 03, 2015

Bone Broth... Didn't our Grandmothers just call this soup stock? So even without all of the recent claims about health benefits - this stuff is great!


Neck bones 2 Pound
Knuckle bones 5 Pound
Onions 2
Carrots 2
Celery ribs 2
Garlic head 1 ((optional))
Cider vinegar 2 Tablespoon ((optional))
Marmite/Vegemite 2 Tablespoon
Water 12 Cup (192 tbs) ((or enough to cover))



Put everything in your slow cooker; cover with water and set the heat to 'low'. 

Cook on low for 36-48 hours.Strain out the solids and chill immediately. 

After chilling you can scrape off the fat if you so desire. 

Can be kept in the fridge for a week, or frozen for 3 months. You could even pressure can it.

Recipe Summary

Difficulty Level: Easy