Slow Cooker Beef Broth-Brodo di Carne
Making beef broth using your slow cooker is very simple and requires almost no hands-on time at all with delicious results. Homemade bone broth has many health benefits and can be used in various Italian recipes.
Servings: 8 cups
Ingredients
- 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
Instructions
- 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.