Grass-fed beef broth has long been touted for it’s amazing health benefits. Broth is wonderful for healing from illness, contains essential vitamins and minerals, promotes digestion and helps heal your gut, inhibits infection, is anti-inflammatory, and promotes healthy bones. Although this doesn’t make a huge batch of beef broth, the advantage is that the cooking time is shorter and the wonderful smell won’t keep you awake at night. Roasting the bones before putting them in the crockpot helps intensify the flavor.
3-4 organic carrots, roughly chopped
3-4 celery ribs, with leaves, roughly chopped
1 onion, roughly chopped
½ head garlic, peeled and smashed
2 tbsp apple cider vinegar
3 quarts filtered water
Preheat the oven to 350 degrees.
Place beef bones on a rimmed baking sheet and roast for about an hour. Put the vegetables in the bottom of the crockpot and put bones on top and add water. Set the crockpot to high and bring to a boil (about 4 or so hours). Lower the crockpot to low and cook for an additional 12-48 hours)
Strain the mixture (you can do a second strainer like mesh or cheesecloth if you want the broth even clearer). Transfer to mason jars.
Let cool before storing in the refrigerator or freezer.