Make and store
This beef bone broth recipe can be made up to 3 days ahead; cover and store in the fridge. Broths can also be frozen for up to 3 months.
Bone broth benefits
A source of amino acids, minerals and collagen, bone broth advocates believe the nutrients in homemade broths contribute to improve cut health by calming the digestive tract, aiding healthy digestion and supporting repair.
Keen to make bone broth but don’t have a slow cooker? Try our stovetop bone broth recipe.
Looking for other ways to cook with your slow cooker? Try one of our favourite slow cooker recipes.
Ingredients
Method
1.Preheat oven to 220C/200C fan.
2.Place bones in a roasting pan; roasted for 30 minutes or until golden. Transfer bones to a 5-litre (20-cup) slow cooker set on the lowest setting. Add onion, celery, thyme, black peppercorns and 3.5 litres (14 cups) filtered water as needed. Add vinegar; cook, covered, for 16 hours.
3.Strain stock through a muslin-lined sieve into a large heatproof bowl; discard solids. Cool. Cover; refrigerate for 12 hours. Skim and discard surface fat before using.
Broth may solidify to jelly due to the gelatine from the bones.
Note
