Bone broth in a slow cooker

Votes: 1

Time: 8 hours 25 minutes
Complexity: easily
Quantity: 1.8 l.

Nutritional value per serving:

Calories 310, total fat 31 G., saturated fats 2 G., proteins 5 G., carbohydrates 1 G., fiber 0 G., cholesterol 18 mg, sodium 28 mg, sugar 0 G.

When hot, bone broth tastes like strong tea, and when cooled, it's like a savory jelly. It's very nutritious and invigorating. Bone broth is best prepared in a slow cooker, where it can simmer for 12 hours to 24 hours. Try it plain or with flavorful additions. A list of the most delicious and suitable additions is at the end of the recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg oxtails or beef short ribs
1.3 kg beef bones, such as marrow or neck bones
3 tablespoons tomato paste
3 medium carrots, cut into large pieces
3 stalks celery, cut into large pieces
1 onion, cut into 4 pieces
3 cloves garlic, crushed
5 sprigs of fresh parsley
3 bay leaves
12 black peppercorns
0.5 cup apple cider vinegar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef tails, bay leaf, black peppercorns, apple cider vinegar, carrot, celery, lemongrass

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Place the oxtails and bones on a baking sheet and rub all the pieces with tomato paste. Bake until very browned, about 45 minutes.

Transfer the roasted bones to a 7-quart slow cooker. Using a metal spatula, scrape up any browned bits from the baking sheet and add them to the slow cooker. Add the carrots, celery, onion, garlic, parsley, and bay leaf. Season with black peppercorns. Pour in the vinegar and 8 cups of water (the water should just cover the bones and vegetables).
Cook on low heat for 12-24 hours, depending on how rich of a flavor you want.
When the broth is ready, transfer the bones and pieces of meat to a baking sheet using tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool, remove them, and set aside the beautiful pieces of meat for adding to your dishes.
Store bone broth in tightly sealed containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired toppings..

Broth with additives

Whatever your reason for preferring bone broth, a slow cooker makes it easy to prepare and eliminates the need to leave the pot for 12+ hours. While it's quite flavorful on its own, try some of these flavorings to personalize and enhance your cup..

Coarse salt, fennel seeds, crushed lemongrass, toasted and ground Sichuan peppercorns, seaweed snacks, shichimi tagarashi (Japanese chili peppers), lemon juice, yuzu juice, tomato juice, ginger juice, parsley juice, miso, hot oil (mix 1/2 teaspoon ancho powder and a large pinch of cayenne pepper with 4 ounces of softened butter), nutritional yeast, ginger beer, kombucha, any light beer.
Japanese chili pepper blend:
Chili oil, fennel pollen (angel spice), ground Sichuan pepper and hot tagarashi.