Slow Cooker Beef Bone Broth

Meaty oxtail and marrow bones are perfect for bone broth, these will produce a jelly-like bone broth that is dark in color and nutritious. Roasting the bones adds a beautiful color and a richer flavor. I tend to go light on the salt so taste and adjust accordingly.

• Preparation Time: 15 mins
• Cooking Time: 1 mins
• Total Time: 16 mins
• Calories: 481 Calories

Ingredients

• ½ teaspoon salt
• 2 bay leaves
• 8 cloves garlic, halved
• 2 tablespoons apple cider vinegar
• cooking spray
• aluminum foil
• 4 cups water, or as needed
• ½ teaspoon black peppercorns
• 1 leek, white and tender green parts only, halved lengthwise and sliced
• 1 ½ pounds beef oxtails
• 2 pounds beef marrow bones
• 3 carrots, washed and sliced
• 3 stalks celery, washed and thickly sliced
• 1 large unpeeled onion, quartered
• cheese cloth

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray lightly with cooking spray.

Step 2

Spread out oxtail, bones, carrots, celery, onion, and garlic on the baking sheet.

Step 3

Bake in the preheated oven until browned, about 30 minutes. Scrape contents of the baking sheet into a slow cooker. Add leek, apple cider vinegar, salt, and peppercorns. Add enough water to cover the contents but not more than 2 inches below the rim.

Step 4

Cook on Low for 22 hours. Add bay leaves and cook for another 2 hours.

Step 5

Strain broth through a fine mesh strainer that is lined with a double layer of cheese cloth. Refrigerate. Skim off the fat before using or freezing.