I’m a big fan of bone broth to help heal the gut and have previously posted a chicken bone broth recipe here. And I can’t help but note that bone broth is also excellent for joint health (this is especially important to me since my previous diagnosis of osteoarthritis: story here)
In addition, bone broth is known for its anti-inflammatory properties. The amino acids glycine and arginine both help fight inflammation which can protect against disease.
I have made this particular bone broth free of the usual onions, leeks and garlic in case you are following a low fodmap or specific carbohydrate diet. It also happens to be just as delicious without them for everyone else!
Bones can be bought at your local butcher and it is so worth it to make your own. Even though it takes a lot of time, it is not “working” time, so it’s easy. The slow cooker makes it especially easy to set it and forget it.
Slow Cooker Beef Bone Broth
2 lbs beef marrow bones, thawed, grassfed preferable
3 large carrots, unpeeled
1/2 medium celery root
a few sprigs of herbs – rosemary, oregano & thyme
2 bay leaves
- 2 tbsp apple cider vinegar, unpasteurized
- 1/2 tsp sea salt
- water as needed
- Preheat oven to 425 degrees F
- Place your bones onto a baking sheet and place into the oven. Cook for 30 minutes.
- Wash and chop veggies into large pieces – large enough that they won’t turn to mush.
- Once your bones have roasted, pull them out of the oven and put them directly into a slow cooker. Add the veggies and the herbs into the cooker with the bones
- Fill a 6-quart slow cooker with fresh water up to about ¾ inch under the rim. Add the bay leaves, ACV and salt
- Cook in your pot on low. Remove the herbs after about 4 hours and remove the veggies once they’re very soft, but not yet mushy
- Let the bones cook for a total of 24-48 hours. Strain the broth, let cool a bit, and store in glass jars for up to ONE WEEK in your fridge. You can also freeze the broth if you don’t use it right away.