prep time: 10 minutes
•
cook time: 1 to 3 days
•
yield: 4 quarts (1 cup per serving)
prep time: 10 minutes
•
cook time: 1 to 3 days
•
yield: 4 quarts (1 cup per serving)
Nothing could be easier to make than this broth. Once you get all the ingredients in the slow cooker, it does all the work for you. The longer you cook the broth, the thicker it will get. If you roast the beef bones before making the broth, they will create a darker and more flavorful broth (see note below). You can use this broth to make soups and sauces or Bone Broth Fat Bombs ( see here ), or drink it as a nourishing beverage.
4 quarts cold water (reverse-osmosis water or filtered water is best)
4 large beef bones (about 4 pounds), or leftover bones and skin from 1 pastured chicken (ideally with the feet, too), or 4 pounds fish bones and head
1 medium onion, chopped
2 stalks celery, sliced ¼ inch thick
2 tablespoons coconut vinegar or apple cider vinegar
2 tablespoons fresh rosemary or other herb of choice
2 teaspoons finely chopped garlic, or cloves from 1 head Garlic Confit ( see here )
2 teaspoons fine sea salt
1 teaspoon fresh or dried thyme leaves
1. Place all the ingredients in a 6-quart slow cooker. Set the heat to high, then, after 1 hour, turn the heat to low. Simmer for a minimum of 1 day and up to 3 days. The longer the broth cooks, the more nutrients and minerals will be extracted from the bones!
2. When the broth is done, pour it through a strainer and discard the solids, but do not skim the fat off the top. The fat makes this broth even more keto-friendly.
3. The broth will keep in the fridge for about 5 days or in the freezer for several months.
note: For a richer, more deeply flavored beef broth, roast large beef bones in a rimmed sheet pan at 375°F for 50 to 60 minutes and smaller bones for 30 to 40 minutes.
busy family tip: Make a double batch with two slow cookers and freeze the broth in large freezer-safe mason jars to have on hand as needed.
