When the temperatures finally cool down here, you can find a regular rotation of soups and broths being made in my slow cooker or Dutch oven. Beef broth (brodo di carne)is one of my favorites to make!
Making your own bone broth is definitely economical and very rewarding. A nice homemade beef broth is an important part of Italian cooking. With this bone broth, you could make different soups, sauces and risottos (just to name a few things!).
There are so many different broth options available, but no matter how fancy the brand, nothing compares to your own homemade beef broth. It is so comforting to come home and smell the lovely broth that has been cooking away in the slow cooker all day. It is just delicious to take a cup out and sip it slowly at the end of a stressful day. It’s sometimes even better for me than a hot cup of coffee.
Your own homemade bone broth is so good for you! It has collagen (so good for your skin!), minerals and healthy fats. Homemade bone broth promotes healthier digestion, inhibits infection, assits in reducing inflammation, and is great for your joints and bones. And you don’t need any fancy cuts of meat to make this broth. I used a $5.00 package of ribs from Whole Foods. It was grass fed beef and it definitely wasn’t enough meat to make a meal for a family, but it did make the most rich and flavorful broth.
HOW DO YOU MAKE BEEF BROTH IN THE SLOW COOKER?
The whole thing is pretty simple to put together. A really great homemade broth has a variety of bones and meat scraps from beef and chicken. For this broth, I stuck with just beef. For a richer and more intensely flavored broth, use more beef. If you want a lighter broth, you could also add some chicken to the broth.
- Getting it started: You have to first brown your meat. Once they are nicely browned, you add the meat to the slow cooker. The next step is to add in all your chopped vegetables. I chopped mine in large pieces. Cover it all with water, season with some salt to your taste, and set the temperature to low.
- Be sure to check the broth occasionally and skim off any foam from the surface and add more water if needed to keep the ingredients covered. There may not be any foam, as some cuts of meat make more foam than others. Check the slow cooker occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. I cooked mine on low for about 10 hours. You can cook it for 8-12 hours. The broth is done when it’s a rich color and very flavorful.
- When it’s ready: Strain the broth through a fine-mesh strainer. You could reserve any meat and vegetables to use for another recipe or for a soup.
- I usually make the broth a day in advance, let it cool to room temperature, and refrigerate overnight. The next day you can easily remove all the fat that solidifies on the surface. Don’t be alarmed if it’s a jelly like consistency; it will turn to liquid again once you heat it up. Use it up within 5 days or freeze it for up to 3 months.
post updated from 1/17
Slow Cooker Beef Broth-Brodo di Carne
- 2 lbs. beef bones
- 1 large onion peeled and quartered
- 4 large carrots peeled and cut in half
- 4 celery stalks cut in half
- 1/2 bunch of parsley
- bay leaf optional
- 1-2 Tablespoons vegetable oil
- salt and pepper to taste
- Brown the beef bones in a medium sized skillet over medium heat in the vegetable oil. Season with salt and pepper to your taste (I used about 1 teaspoon of salt and 1 of pepper).
- When the beef bones are browned (approximately 10-15 minutes), transfer them to the slow cooker.
- Add in the vegetables, parsley and bay leaf (if you're using one).
- Cover with water. At the this point, add a little more salt if needed (to your taste).
- Cook on high for about 3 hours and skim the any foam that comes to the top.
- Once it is simmering at a low boil (mine was at about 3 hours), change the temperature to low, and cook for about another 5-7 hours (I cooked mine total 8 hours).
- Remove the parsley, bay leaf, vegetables and the bones; strain the broth.
- Refrigerate overnight and the next day remove any fat that has solidified on the surface.