Make it completely carnivore by omitting everything but the bones, salt, pepper, and water.
- 3-4 lb assorted beef bones (use any mixture of bones like knuckles, marrow bones, and meatier bones like oxtails for the best flavor and nutrient profile)
- 4-6 cloves garlic, roughly chopped
- 1 onion, roughly chopped
- 1/4 lb celery, roughly chopped
- 3-4 springs fresh thyme
- 2 bay leaves
- 5-6 fresh sage leaves
- 1 tbsp cider vinegar
- 1 tbsp whole black peppercorns
- 1-2 tbsp salt, or more as desired
- water to cover
- Preheat the oven to 450 degrees F and line a large baking sheet with foil.
- Arrange the bones, including the meaty ones, on the foil in a single layer and bake a minimum of 20 minutes, or until bones are well-browned.
- Remove the roasted bones from the oven and transfer them to your slow cooker.
- Add the remaining ingredients and cover the whole thing with water, enough to fill your pot to the top.
- Put the lid on and turn the slow cooker to low.
- Cook on low for 24 hours, then add more water to bring it back to the top, if needed, and put the lid back on.
- Cook on low another 24 hours, for a total of 48 hours.
- Strain your broth through a fine mesh lined with cheesecloth and store in mason jars, or as desired. Bone broth freezes really well, so you can let mason jars filled with the broth stand until room temperature and then freeze the jars, or your can pour the broth into ice cube trays and freeze in smaller portions. If you go the ice cube route, it’s very easy to store the cubes in a freezer zip top bag.
- Discard any solids and enjoy your broth.
Macros for home made bone broth can vary widely. In general, the best guesstimates are around 10 G protein per cup (8 fl oz) and little to no carbs. There may be some incidental carbs from the vegetables simmered in the broth, if you choose to use them, but it will be very minimal.
- Serving Size: 1 cup
Keywords: Slow cooker, beef broth, bone broth