Beef Bone Broth | Slow Cooker Style
A few months ago, Chris’ parents started the Bone Broth Diet and were proudly showing off their batches of beautiful broth they made with bones from Eckert’s meat department. At the time, I had little knowledge of this particular diet so when they headed out of town for the winter, I drove over to the Millstadt Farm to pick up their books.
I enjoyed reading about the diet which sparked great conversation with family and coworkers here at Eckert’s. And while I am not following the diet, I do love the idea of healing properties that bone broth is thought to provide. In fact, bone broth has a list of credits a mile long! It is good for the gut, aids with sleep, protects joints, increases bone strength, reduces wrinkles and supports a healthy immune system. So, whether you believe all the hype or not, why not give it a try?
Over the past two months, I have read dozens of blogs and picked up tons of tips from Eckert’s customers about how to make tasty bone broth. The day I stumbled across a crock pot recipe, I was thrilled! Unlike other recipes that call for your broth to cook on the stove top for 24 hours, this recipe seemed like a safer way to make broth in a house with kids and pets underfoot.
My recipe for Butcher’s Beef Bone Broth represents several I have pieced together from various books and blogs. The marrow bones from our steers at Eckert’s yield amazing broth and they really are the star of this show. Roasting the bones prior to slow-cooking adds a richness that makes the broth especially enjoyable.
Not sure if you will like beef broth or not? No worries! Jill, my sister in law, was inspired to add bone broth to Eckert’s Restaurant winter menu. I hope you will stop by our Belleville Farm to give it a try soon.
If you want to try this recipe yourself, call our meat department to reserve your nutrient-rich marrow bones.
Eat well this winter,
Butcher’s Beef Bone Broth
4 lbs beef marrow bones from Eckert’s butcher
2 medium onions
2 medium carrots, unpeeled
2 stalks of celery
2 Tbs. unfiltered apple cider vinegar
2 dried bay leaves
10 cups of water (approx.)
Heat oven to 425 degrees. Place beef bones in a single layer on a rimmed baking tray. Roast bones for 15 minutes. Flip and roast an additional 15 minutes. (This step adds more flavor to the broth.)
Roughly chop the vegetables into large pieces. Quarter the onions. Place roasted bones in a 6 quart slow cooker. Add vegetables, apple cider vinegar and bay leaves. Completely cover vegetables with water. (There should be at least 1” water covering the vegetables.)
Cook on low for 24-36 hours. Add water as needed to keep ingredients submerged in water. Skim fat off surface periodically.
After desired cook time is complete. Remove large chunks of vegetables and bones from the broth with a tongs and discard. Strain the broth through a fine mesh strainer. Using a ladle, carefully transfer hot broth into clean jars or glass containers (I like to use 8 or 16 oz canning jars). Place uncovered jars on a tray or plate in the refrigerator. Cover jars with lids once broth has completely cooled. Fat will accumulate at the tops of the jars and form a protective surface inside the jar.
To drink the broth, remove the fat layer with a spoon and discard or save for skillet cooking. Remaining broth will be jelly-like but will turn to liquid once it is heated. Microwave broth and add seasonings as desired, dilute if too strong for your tastes. Broth can be stored in the refrigerator for 1 week or in the freezer for up to 3 months.
Makes about 6 cups.
Optional additional seasonings for reheating broth: salt, pepper, dried or fresh herbs to your preference. I like a little salt with mine :)