In most parts of the country, flu season is unfortunately still well underway. If you’ve been feeling sluggish or under the weather my prescription for you is this Slow Cooker Bone Broth to get in on one of the best kept culinary secrets that’s loaded with major nutritional value and restorative properties.
I’ve always been fascinated by food trends. The past few years it’s been all about kale and why it’s the only vegetable you should be eating in salads, smoothies, baked as chips and more. But just the other day I read a lengthy article about an author who was breaking up with kale. Should you really break up with healthy foods?!
The past few months all I’ve seen are recipes containing bone broth. Asian countries have been making bone broth for centuries using it as a base in luscious soups. A few months ago a bone broth shop opened in New York City offering large cups of the warm, healing, immune boosting broth as an alternative to your usual Starbucks pitstop. Is it even possible that broth could ever replace your morning java? Try some and you will see why it’s so addictive.
Following my dear friend Keri’s recipe I made this mineral rich infusion several times on the stove, but as she indicated, the best bone broths are made for 48-72 hours. Not being one to want to leave the flame of my stove on for hours unattended I made the same recipe in a slow cooker. If you decide to make one recipe this weekend I hope it’s this healing Slow Cooker Bone Broth.
I take grass fed beef bones I get from our farmers market, local butchers or health food store, a little apple cider vinegar to aid in breaking down the cartilage and mix them in my slow cooker with tons of organic vegetables. You can’t imagine how incredible the broth smells as it’s bubbling away for up to 3 days. It gets better and better by the hour.
After it’s cooked and cooled you can refrigerate it to allow the thick layer of oils to solidify, so you just peel them right off offering a clear, nutrient packed broth that will heal even the sickest person.
I’ve made and frozen so much of this broth in the past few weeks so that I can defrost a batch and add all kinds of additions like ramen noodles, chopped meat, thinly sliced kale, carrots and more. Anything you would add to a clear soup you could add to this fragrant broth. It’s one of those foods, whether a trend or not, that’s essential to keep around when your family is feeling under the weather and needs an instant pick me up!
Slow Cooker Bone Broth
- 6 pounds beef bones
- 2 tablespoons apple cider vinegar
- 2 onions, peeled and quartered
- 2 carrots, peeled and cut in half
- 2 celery stalks, cut in half
- 2 bay leaves
- 2 tablespoons peppercorns
- 4 stems parsley
- 1 teaspoon kosher salt
- Place the beef bones in the slow cooker, and place the remaining ingredients on top.
- Add enough water to the slow cooker to cover everything.
- Cover, set the slow cooker to high, and cook for 24-72 hours.
- Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.