Slow Cooker Beef Bone Broth

Name: Slow Cooker Beef Bone Broth
Cook time: 1 d 30 min
Yield: 4 cups
Cuisine: United Kingdom
Ingredients: aluminum foil; cooking spray; 1\u2009½ pounds beef oxtails; 2 pounds beef marrow bones; 3 carrots, washed and sliced; 3 stalks celery, washed and thickly sliced; 1 large unpeeled onion, quartered; 8 cloves garlic, halved; 1 leek, white and tender green parts only, halved lengthwise and sliced; 2 tablespoons apple cider vinegar; ½ teaspoon salt; ½ teaspoon black peppercorns; 4 cups water, or as needed; 2 bay leaves; cheese cloth

Meaty oxtail and marrow bones are perfect for bone broth, these will produce a jelly-like bone broth that is dark in color and nutritious. Roasting the bones adds a beautiful color and a richer flavor. I tend to go light on the salt so taste and adjust accordingly.

INGRIDIENT

aluminum foil

cooking spray

1 ½ pounds beef oxtails

2 pounds beef marrow bones

3 carrots, washed and sliced

3 stalks celery, washed and thickly sliced

1 large unpeeled onion, quartered

8 cloves garlic, halved

1 leek, white and tender green parts only, halved lengthwise and sliced

2 tablespoons apple cider vinegar

½ teaspoon salt

½ teaspoon black peppercorns

4 cups water, or as needed

2 bay leaves

cheese cloth

DIRECTION

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray lightly with cooking spray.

Step: 2

Spread out oxtail, bones, carrots, celery, onion, and garlic on the baking sheet.

Step: 3

Bake in the preheated oven until browned, about 30 minutes. Scrape contents of the baking sheet into a slow cooker. Add leek, apple cider vinegar, salt, and peppercorns. Add enough water to cover the contents but not more than 2 inches below the rim.

Step: 4

Cook on Low for 22 hours. Add bay leaves and cook for another 2 hours.

Step: 5

Strain broth through a fine mesh strainer that is lined with a double layer of cheese cloth. Refrigerate. Skim off the fat before using or freezing.

NUTRITION FACT

Per Serving: 481 calories; protein 53.8g; carbohydrates 15g; fat 23.1g; cholesterol 187.3mg; sodium 690.9mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.

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