I wasn’t always a huge fan of bone broth.
When I started making it, I had to hold my nose and gulp it down in one swallow.
That’s back when my broth tasted like pigs feet.
After a long period of experimentation, I finally found a recipe that I actually enjoy drinking.
Savoring, if you will.
I used grass-fed beef femurs for the bone base and some delicious onions, garlic and herbs for flavor.
The result is a super delicious broth that I can use in soups or stews and drink on its own.
The base of the recipe is from Diane at Balance Bites. I just add the flavory garnish.
- 2 lbs grass-fed beef bones (or other delicious bones of your choice– like chicken feet)
- 1 yellow onion, sliced or quartered
- 5 cloves of garlic, crushed
- 2 Tbsp Apple Cider Vinegar (I used Bragg’s)
- 1 tsp sea salt
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- Place your bones in the bottom of your slow cooker.
- Top with onion, garlic and herbs.
- Fill the slow cooker with enough water to cover the bones (12 to 16 cups of water)
- Cook on high until the broth starts to simmer (about 1 hour)
- Turn the slow cooker to low and cook for another 23 hours.
- Once the broth is finished cooking, turn off the slow cooker and allow the broth to cool.
- Remove large things from the liquid with a slotted spoon (bones, onions, herbs)
- Strain the rest through a cheese cloth and pour into glass jars for fridging and freezing.
How do you like your bone broth? Do you add veggies and herbs? Please do tell in the comments below.