Ingredients
16
16 servings
- •3 pounds beef bones, or more to taste
- •3 carrots, chopped
- •2 stalks celery, chopped
- •1 onion, chopped
- •5 cloves garlic, smashed
- •1 teaspoon whole black peppercorns
- •2 bay leaves
- •cold water to cover
- •2 tablespoons apple cider vinegar
- •kosher salt to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out onto the prepared baking sheet.
- Roast bones in the preheated oven until browned, 25 to 30 minutes.
- Place carrots, celery, onion, garlic, peppercorns, and bay leaves into a slow cooker. Place roasted bones over vegetables, then pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
- Cover and cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.
Nutritional Facts
Per 16 servings
- Calories: 269
- Carbohydrate: 2g
- Fat: 19g
- Fiber: 1g
- Protein: 22g
- Sugar: 1g
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