Ingredients

The following ingredients have 9 Servings
  • 2 carrots (peeled)
  • 2 celery stalks
  • 1 medium onion (cut in half)
  • 1 parsnip (cut in half)
  • 3-4 lbs of beef bones
  • 2 Tablespoons of Apple Cider vinegar
  • 3-4 cloves garlic
  • 1 bay leaf
  • water
  • 1 teaspoon of salt

Instruction

  • Place everything in a crockpot except for salt and fill it with water until it just covers the ingredients. Season with salt ( you can do more or less than the recommended 1 tsp). Cook on low heat for 8-10 hours. I recommend 10, so this is a perfect one to make overnight or while you are at work all day.
  • Strain the broth through either a strainer or cheesecloth.
  • Since bone broth can be quite fatty, I like to cool mine in the fridge overnight. Once cool, it will usually have a layer of fat on top. This is a good indication of a good broth. Remove most of the fat with a spoon and discard.
  • Bone broth can be keep in fridge for about a week or it can be frozen for about 4 months.