Bone Broth

• porties: 2 servings

Ingrediënten

2 pounds mixed beef bones, short ribs, oxtails, knuckles, and neck bones

3 quarts filtered water, plus more as needed to cover

2 tablespoons apple cider vinegar

1 large carrot

1 large yellow onion

Instructies

Stovetop Instructions

Step 1: Stovetop Instructions

Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place 2 pounds mixed beef bones in a colander, rinse under cool water, and pat dry with paper towels.

Step 2: Stovetop Instructions

Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.

Step 3: Stovetop Instructions

Cover the bones with water and the vinegar and rest for 30 minutes. Transfer the hot bones to a large stockpot. Add 3 quarts filtered water and 2 tablespoons apple cider vinegar and stir to combine. Cover and let sit for 30 minutes.

Step 4: Stovetop Instructions

Bring the pot to a simmer over high heat. Bring the water to a rapid simmer over high heat.

Step 5: Stovetop Instructions

Skim the broth for the first hour. Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours.

Step 6: Stovetop Instructions

Add the onions and carrots and cook for another 12 to 24 hours. Add 1 large carrot and 1 large onion and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.

Step 7: Stovetop Instructions

Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.

Step 8: Stovetop Instructions

Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Slow Cooker Instructions

Step 1: Slow Cooker Instructions

Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place 2 pounds mixed beef bones in a colander, rinse under cool water, and pat dry with paper towels.

Step 2: Slow Cooker Instructions

Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.

Step 3: Slow Cooker Instructions

Cover the bones with 3 quarts cool water and the vinegar and rest for 30 minutes. Transfer the bones to a 6-quart or larger slow cooker. Add 3 quarts filtered water and 2 tablespoons apple cider vinegar and stir to combine. Cover and let sit for 30 minutes.

Step 4: Slow Cooker Instructions

Bring to a simmer on the HIGH setting. Turn the slow cooker to the HIGH setting high and bring the broth mixture to a simmer.

Step 5: Slow Cooker Instructions

Skim the broth for the first hour. Check the slow cooker occasionally, skimming off any foam that collects on the surface the first hour and adding additional water as needed to keep the ingredients covered. Keep the broth at a low simmer on HIGH for 24 hours.

Step 6: Slow Cooker Instructions

Add the onions and carrots and cook for another 12 to 24 hours. Add 1 large carrot and 1 large yellow onion and continue to simmer on the HIGH setting for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.

Step 7: Slow Cooker Instructions

Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.

Step 8: Slow Cooker Instructions

Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Voedingswaarde

• Portiegrootte: Serves 8
• Calorieën: 10 cal
• Totale vet: 0.7 g
• Verzadigd vet: 0.3 g
• Onverzadigd vet: 0.0 g
• Cholesterol: 0 mg
• Natrium: 8.6 mg
• Totale koolhydraten: 0.1 g
• Voedingsvezels: 0.0 g
• Totale suikers: 0.0 g
• Eiwit: 0.9 g