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–+ servings
Stav Kogan

BEEF BROTH

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 lbs (2 kg) beef bones
  • 1 medium onion, quartered
  • 2 carrots, peeled and cut in half
  • 2 stalks celery, cut in half
  • 4 sprigs thyme
  • 1 bay leaf
  • 8–12 cups (2–3 L) filtered water
  • 1 tbsp (15 ml) apple cider vinegar

Method
 

  1. COOKING INSTRUCTIONS Preheat oven to 450°F/232°C.
  2. Place the bones in a roasting pan and roast uncovered for 30 minutes.
  3. Transfer the bones to the slow cooker.
  4. Add the vegetables, thyme, bay leaf, water and apple cider vinegar.
  5. Cook on low for 8–24 hours.
  6. Remove all vegetables and bones, and put broth through a strainer.
  7. Refrigerate overnight. The fat will have solidified by the next day; remove it and discard or reserve for another use.
  8. Discard thyme and bay leaf.
  9. Refrigerate broth and use within a few days or freeze. CHEF’S TIP Freeze some broth in wide-mouth mason jars to use for soup.
  10. Freeze some in muffin tins and, once frozen, transfer to a plastic bag and store in freezer. These ½ cup/120-ml portions are the perfect slow-cooker recipes!

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