48 Hour Beef Bone Broth (In a slow cooker)
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!
Ingredients
| 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)) |
Directions
Making
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
