Prep Time:
10 mins
Cook Time:
1 day 30 mins
Total Time:
1 day 40 mins
Servings:
8
Yield:
8 cups
Ingredients
Directions
Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
Spread tomato paste onto beef bones and place in the prepared roasting pan.
Bake in the preheated oven until bones begin to brown, about 30 minutes.
Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
Cook on Low for at least 24 hours.
Strain broth through a fine-mesh strainer into a container and refrigerate.
Recipe Tips
You can use chicken or pork bones instead of beef bones. The broth will keep for 1 week in the refrigerator or 6 months in the freezer. It can be added to soups and stews or drunk by itself with added salt, pepper, and ginger. To get the max out of the bones, remove some of the broth from the slow cooker after 24 hours, add more water (just covering the bones), and continue cooking it (up to one week).
Nutrition Facts (per serving)
| 49 | Calories |
| 0g | Fat |
| 11g | Carbs |
| 2g | Protein |
