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Slow-cooker bone broth

  • 0:15 Prep
  • 24:30 Cook
  • 6 Servings


  • 2kg beef bones (mix of marrow, knuckle and meat bones)
  • 6 sprigs thyme
  • 2 tablespoons apple cider vinegar (see Note)
  • 2 carrots, quartered
  • 1 brown onion, halved
  • 2 stalks celery, chopped
  • 4 garlic cloves
  • 1 Masterfoods Bay Leaves


  • 1
    Preheat oven to 200°C or 180°C fan-forced. Place bones on a roasting tray. Roast for 30 minutes (see Note)
  • 2
    Transfer bones and fat to a 6L slow-cooker with remaining ingredients and enough water to cover bones. Close lid and cook on low for 24 hours (adding more water to keep bones covered).
  • 3
    Strain into a large bowl. Cool quickly by placing the bowl in a sink or large tub filled with iced-water. Chill. Discard hard layer of fat if you like (see Note).

Source: taste.com.au


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