This is our recipe for a flavoursome, well developed and nourishing beef broth made in a slow cooker. The beauty of slow cooking your beef broth is that if you find it difficult to tolerate the unusual smell of the broth, in a slow cooker it can be cooking anywhere that it is safe to set up and plug in. It is also an easy way to keep your broth cooking on low heat for a long time in order to extract nutrients and minerals from the bones.
Of course you can make a nourishing beef broth from more basic ingredients but we value depth of flavour and it is really still a very simple, quick and easy undertaking to get a few extra things ready to enhance the end flavour of your broth. However just remember that while some people enjoy this broth ‘neat’ – you can add it to other recipes
Nourishing Beef Broth Ingredients
2kgs of Grass Fed Beef Bones [I use sliced Marrow/Knuckle bones]
Filtered water (2-4 L)
2 Organic carrots chopped into ‘circles’
2 Organic celery sticks chopped in to ‘moons’
2-3 Organic Bay Leaves
10-15 Organic Peppercorns
1/4 Cup Apple Cider Vinegar
Pink Himalayan Salt [I use approx 1 teaspoon] and Pepper
You can also choose to cut up an onion and add that – I’m on the FODMAP diet so my own recipe doesn’t include this but most usually would. Thanks for to our FB follower Jasmine for helping out on that point!
10 Step Nourishing Beef Broth
1. Roast the beef bones in a baking tray for 40-60 minutes at 250 degrees (MAX!) or until brown – but do not burn them
2. Chop your carrots into circles and your celery sticks into moons and pop them into your slow cooker
3. Add the peppercorns, salt and bay leaves. Some may choose to add other fragrant herbs like sage or rosemary
4. Add the roasted beef bones to the slow cooker atop the vegetables
5. Pour the apple cider vinegar over the bones
6. Deglaze the roasting tray with water and then pour that water with juices and fat over the bones
7. Add enough filtered water to cover the bones by 2-3cms in your slow cooker
8. Turn your slow cooker onto high for 2-4 hours to get it going
9. Reduce the cooker to low for 24-48 hours or more
10. Pull out the bones with tongs and strain away the nourishing liquid [you may also end up with some gelatinous stuff, in which case just separate that out to keep too – its full of goodness!]
You can either use a metal strainer or even cheesecloth to strain away the leftover bone matter and vegetables. Once your broth is strained and ready to use, you can keep it for 3-5 days in the fridge or you can freeze it. If you choose to freeze it a great option is to do so in silicone ice cube trays where you can take exactly the volume you need whether it be for a cup of broth of for enhancing the nutrition and flavour of soups, spaghetti bolognese or gravy. You can freeze in batches and store together in a container so that the broth isn’t taking up all of your ice cube tray space.
Why Consume Nourishing Beef Broth?
By cooking beef broth slow and long with the addition of quality vinegar, the vitamins and minerals such as calcium, magnesium, phosphorus and other valuables such as glucosamine and condroiton are transferred into the broth. The nutrients are also in a highly digestible form this way and very healthful to the gut. Bone broth is nutrient dense and very inexpensive way of adding to healthful diet.
About the bones
When I first went looking for my locally sourced grass fed beef bones for this broth the butcher had a good laugh. I asked for marrow and knuckle bones and he said have you ever seen a marrow bone and came out with something dinosaur looking [large, long, huge knuckles on the end]. I have seen Pete Evans using this exact bone in a big stock, cut vertically in half to expose the inside of the bone which is where the marrow sits and then with the knuckle sticking part out of the stock. I knew that if I asked for the bone to be cut that way it would not fit in my slow cooker, even though my cooker is generous in size.
I had seen a few photos of beef broth bones cut horizontally so I asked for him to cut thick 5-10cm slices of the marrow bone and to cut the knuckles themselves in half.
Recipes to make with beef broth
Soups: From Vietnamese pho to a rich minestrone, there are so many warm and hearty soups that will fill up your soul with goodness using this beef broth as a base.
Gravy: Use this beef brother as the start for your gravy, adding your roast meat fat and juice, a little red or white wine, a thickener like a flour (we use GF flour) or cornflour. Simmer it down to be a thicker consistency and MMmmm pour it over your meat and vegetables as desired.
Tea: Drink this neat as a tea with some added salt if the flavour floats your boat 😛 This is an acquired taste or ‘delicacy’.
There are also endless ways for this to compliment dishes you are making that need a little flavour and moisture; pie fillings, curries. It can be added to an omelette for additional flavour. You can use it in place of stock in any recipes that call for stock – thereby adding not only flavour but also nutrition to your meal.
Health and wellness to you and yours xx