SLOW-COOKER BONE BROTH
When it's warm it looks like beefy tea and when it's cold it looks like a savory gelatin. Some drink it for nourishment and others use it as a replacement for their morning coffee. Whatever your reason for liking bone broth, a slow cooker makes it easy to cook-and eliminates the need to simmer a pot over an open flame for 12 plus hours. Enjoy it plain, or try a few of our tried-and-tested flavor additions to customize and brighten your cup.
Provided by Food Network Kitchen
Time 13h25m
Yield about 2 quarts
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 F.
- Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes.
- Transfer the roasted bones to a 7-quart slow cooker. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too. Nestle in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables).
- Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks.
- Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews.
- Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired mix-ins.
BONE BROTH
After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) that adds tons of amazing nutrients and amino acids to your diet! 10 minutes of prep, a day of your house smelling like a roast, and you have a fantastic, versatile base for soups, stews, and so much more!
Provided by mwm080709
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 186.2 mg, Sugar 5.8 g
HOMEMADE BONE BROTH
Bone broth is excellent in place of stock or broth called for in recipes. It's also enjoyable on its own or as a base for soup. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield about 2-1/2 quarts.
Number Of Ingredients 8
Steps:
- Place bones in a large stockpot or Dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones; drain. , Meanwhile, preheat oven to 450°. In a large roasting pan, roast boiled bones, uncovered, 30 minutes. Add onions and, if desired, carrots. Roast until bones and vegetables are dark brown, 30-45 minutes longer; drain fat., Transfer bones and vegetables to a large stockpot or Dutch oven. Add 1/2 cup warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil; this should take about 30 minutes. Reduce heat; simmer, covered, with lid slightly ajar, 8-24 hours, skimming foam occasionally. If necessary, add water to keep ingredients covered. , Remove beef bones; cool. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface.
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
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- It contains many important vitamins and minerals. In general, bone broth is very nutritious. However, the nutrient content does depend on the ingredients you use, as each brings something different to the table.
- It may benefit the digestive system. Scientists have discovered that your overall health depends heavily on the health of your intestinal tract. Not only is bone broth easy to digest, but it may also aid in the digestion of other foods.
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- Select Bones. Bone broth is most commonly made with beef bones, but can also be made with chicken, turkey, fish or lamb bones. Select about 4 pounds of bones from your local butcher or farmers' market.
- Roast Bones. If using raw bones, first roast the bones to caramelize them and improve the broth's flavor. Rinse and clean the bones under running water to remove any loose bits.
- Place Bones & Water in a Stock Pot. Place roasted bones in a large stock pot. I use my largest pot, which holds about 5 gallons. Pour water in the pot to just barely cover the bones.
- Add Vinegar. Add 1/4 cup apple cider vinegar to the pot and let sit at room temperature for 30 minutes to draw out minerals (and other good stuff) from the bones.
- Boil & Simmer. Bring the pot to a boil. Once the pot reaches a boil, skim any accumulated foam from the top and discard it. Reduce heat to low, cover and simmer gently for 24 to 48 hours.
- Add Aromatics. Adding spices and vegetables, referred to as aromatics, provides balanced flavor to the broth. Simmering aromatics, however, for the entire time the bones simmer can impart bitterness as the aromatics break down too much.
- Cool & Strain. Cool at room temperature until the broth can be handled. Use tongs to remove large bones from the pot and strain remaining broth through a fine-mesh sieve.
- Store & Enjoy. Spoon broth into sealable containers. Store in the refrigerator for 5 to 7 days, or freeze for up to 6 months. Know that the broth will thicken and become gel-like as it cools due to the gelatin and collagen released from the bones.
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