Slow Cooker Bone Broth
Growing up in an Asian household, there was always a rich earthy homemade broth available to drink at any time- usually straight from a crockpot. When I was younger, I avoided looking at this simmering soup- there were all kinds of unsightly things in there: chicken feet, whole birds, large bones. Quite graphic.
However, I could never resist drinking bowls of it once it’s strained, accompanied usually with some rice noodles, veggies and dried clams unique to our region of China. The end result is always a delicious broth that feels like a warm hug in a cup. To this day, soup gives me feelings of contentment and brings nostalgic memories of slurping up scrumptious hot noodles that burn your mouth in a oh-so-good way.
I was bemused to discover that bone broth is now the hottest food trend to kick off 2015. Much like kale was THE vegetable to be eating back in 2013 and quinoa suddenly appeared in everyone’s pantry in 2014, bone broth is now popping up all over hip spots in US cities. Of course, this is one fad that I hope will turn into a mainstay. After all, soup is life.
Besides just being so darn tasty, this nutritious soup brings a host of healthy benefits:
– healing qualities due to the proteins, minerals and fat that is broken down after the long simmering time.
– provides collagen to the body, which helps with cell regeneration
– boosts immune system
– helps to strengthen bones
The longer you cook the soup, the more nutrients are drawn out of it. You can make this broth by simply using good quality bones or fish carcasses and filtered water. The recipe I will be sharing incorporates aromatics such as bay leaves, onions and parsley.
Slow Cooker Bone Broth
Prep Time: 10 Min Cook Time: 24-48 Hours Yield: About 1.5 Quart
5 lbs grass fed beef bones
1 tablespoon apple cider vinegar
1 small onion, peeled and quartered
1 large carrot, peeled and cut in half
1 large celery stalk, cut in half
2 bay leaves
1 tablespoon peppercorns
Small bunch parsley
1 teaspoon salt
1. Place beef bones in the slow cooker and add all remaining ingredients.
2. Add enough filtered water to cover everything.
3. Cover and set the slow cooker to high. Once water boils, set it on low and cook for 24-48 hours. The water should be at a gentle simmer.
4. Strain the liquid and place in the refrigerator to cool. Check out that layer of fat!
5. Remove the fat after it solidifies. The remaining broth should be gel like and is ready to use.
I heated the soup and added some cooked sliced chicken, al dente egg noodles and spinach shreds. My two girls each had three bowls! My usually picky 4 year old was quiet and ate from her bowl with gusto, speaking only to ask for more.
If you have a larger crockpot- I highly recommend doubling the recipe and making a big batch. You can always freeze it for later use. My crockpot is a standard size and would fit no more than 5 beef bones. I’m looking forward to making my next batch. I’m thinking of adding to the end result some bean sprouts, basil leaves and a touch of freshly grated cinnamon- all the makings of a pho inspired broth.
This recipe is adapted from Weelicious.