Slow Cooker Bone Broth

• Gluten free
• Paleo

• Meat

  • 3 lbs Beef bones

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 2 Celery stalks
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1 Parsnip

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Liquids

  • 1 Water

Found on familyfreshmeals.com

Description

Ingredients

• 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

Directions

• 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.