Ingredients
Scale
- 2 lbs. beef marrow bones
- 1 medium onion, quartered
- 1 garlic bulb, cut in half crosswise
- 2 lbs. beef back ribs or oxtails
- 2 medium carrots, cut into 2-inch pieces
- 2 ribs of celery, cut into 2-inch pieces
- 3–4 bay leaves
- 1-inch piece of fresh ginger, sliced
- 1 tablespoon black peppercorns
- 1 tablespoon apple cider vinegar
- Water (enough to cover ingredients)
Instructions
- Preheat the oven to 375°F.
- Roast bones, onion, and garlic for 45 minutes until browned.
- In the slow cooker, add carrots, celery, bay leaves, ginger, and black peppercorns.
- Transfer roasted ingredients to the slow cooker and add enough water to cover.
- Stir in apple cider vinegar, cover, and cook on low for about 8 hours.
- After cooking, cool the broth to room temperature and strain through a fine mesh strainer.
- Refrigerate to skim fat from the top, then store in an airtight container.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Always roast the bones for better flavor.
Adjust water levels to achieve desired broth thickness.
Experiment with different spices and herbs for unique flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soups & Broths
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 90
- Sugar: 1g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 25mg