Slow Cooker Beef Bone Broth

Ingredients:

• 2 carrots, chopped medium
• 2 celery stalks, chopped medium
• 1 medium onion, chopped medium
• 7 garlic cloves, smashed
• 3  1/2 lb of beef bones
• 2 bay leaves
• Kosher salt
• 2 tbs of apple cider vinegar (optional)
• Water
  
  

Directions:

1. Dump the vegetables in the bottom of a 6-quart slow cooker.
2. Drop in the beef bones.
3. Tuck in the bay leaves, sprinkle on a wee bit of salt, drizzle the vinegar on the bones.
4. Add enough water to cover everything.
5. Program the slow cooker to cook on low for 8-10 hours.
6. When it’s ready, pour the broth through a strainer, and discard the solids.
7. You can ladle out some to drink now, or store the liquid in a large CorningWare or glass container for later.
8. The broth will keep in the fridge for a few days and in the freezer for several months. 
9. When you’re ready for a steaming cup of the stuff, just scoop the meaty Jell-O into a small saucepan and bring to a boil.
   
   

GF/DF/Paleo

Borrowed from NomNomPaleo

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