I just picked up 3lbs of marrow bone from the butcher today and was planning to make bone broth in my slow cooker. The only problem is that I have no idea how to make bone broth. Does anyone have some tips they can give a bone broth beginner?
I'm new at this too ... just the other week I purchased some marrow bones and made a great gelatinous broth. Here's the recipe I used : 4 quarts of water plus 2 lbs of bones; 2 tbsp apple cider vinegar; 2 tsp sea salt and cloves from 1 whole garlic. Place all ingredients in large slow cooker or stock pot and bring to boil and put the heat back to simmer. It should simmer 8 to 24 hours. I went the full 24 hours. When done strain the stock through metal strainer, cool and refrigerate. I divided mine up and froze some. When the stock is cold it will gel. I love to heat up a mug full in the afternoon with some fresh oregano from my garden. So comforting!! Good Luck!
Bone broth is supposed to provide natural gelatin as well as minerals from the marrow. So, you need gelatinous bones as well as marrow bones for bone broth. Call your butcher to order some of these: neck bones, back bones, and oxtail (it's what they call any animal's tail, including cow. in the butchering trade). If your butcher can't get these bones, you can substitute powdered beef gelatin, but that's really an emergency substitution. Gelatin-filled bones have lots of complementary substances the powder won't.
While you're waiting for the gelatinous bones to arrive, google "how to make bone broth." Use instructions that tell you to add about 1/3 of a cup of apple cider vinegar. That will help leach minerals from the bones.
For the fall and winter seasons, I roast the bones for an hour at 350 F prior to making the broth.
Then, it's up to your taste buds about what vegetables to add. 2 carrots, 2 stalks of celery, half an onion, 3 cloves of garlic, and 2 T of an italian seasonings blend is a good basic flavoring. Be careful if you add salt: the liquid can cook off, even in a crock pot, and concentrate the salt a lot, making it unpleasant to drink.
I just simmer the bones with a few carrots, celery, and a spice or two. Add enough water to cover it all. Simmer for a day or two. filter and jar.
I found adding too much to the stock makes it less versatile down the road.
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