Bone broth is a great treat for your body. When you buy it, it is very expensive, but it is cheap to make it. It just needs time, but it does not need much work.
If you don’t have a carrot or celery or bay leaf, it is fine to skip it,and if you want to to add black pepper cones, they do a good job. I usually make this broth using an electric pressure cooker. Set high pressure, and cook for 2 hours 30 minutes.Release the pressure naturally.
I love this website as it shows all the steps. The key is to roast bones as she says, and you can see how much they need to get roasted.
You can use this broth for a simple soup, noodle soup, stew or curry. I keep this in a plastic container and freeze it so that I can use bone broth anytime.
If the bones still have some meat, keep it. It taste good with mustard seeds and a few drop of soy sauce!
Linked to the website – https://thehealthyfoodie.com/slow-cooker-beef-bone-broth/
3-4 lbs of mixed beef bones, oxtail, knuckles, neckbones and/or short ribs
2 medium carrots
3 celery stalks
2 medium onions
2 tablespoons apple cider vinegar
1 bay leaf
10-12 cups water
1. Preheat your oven to 200C.
2. Place the bones in a single layer on a baking sheet or roasting pan; roast for 60 minutes, flipping each bone over half way through cooking time.
3. Roughly chop the vegetables (don’t even bother peeling them) and place them, along with the bay leaf and apple cider vinegar into a 6 quart slow cooker. Add the bones as soon as they come out of the oven and then fill the pot completely with water.
4. Set the slow cooker on low, cover and cook for 18 to 36 hours, or until the broth has reached a beautiful brown color and has filled the house with the most intoxicating aroma.
5. Carefully remove the larger pieces with a slotted spoon and place them in a strainer set over a large bowl to collect the excess broth. Then, strain the broth that’s still in the slow cooker through a fine meshed sieve, or through a strainer that’s been lined with cheesecloth.
6. Transfer the bone broth into jars and refrigerate promptly. The fat will float to the surface and form a protective barrier that will prevent air from getting in contact with your broth.
7. Once the broth has fully cooled, you’ll be able to to remove some or all of that fat layer of fat that formed at the top, which you’ll then be able to use for cooking.