When I first made this beef broth, I used a beef bone that made the broth a bit grease tasting. To help get rid of some of the greasiness flavour for use in another recipe, place in a air tight container and put in fridge for a few hours until it is firm to allow you to scoop off the top solidified fat on the top. After all fat is solid fat is removed from the surface you will be left with what looks very similar to jell-o, this is what it is suppose to look like after being refrigerated. By heating the gelatin looking broth up in a sauce pan or microwave, which ever you prefer will return it to its liquid state. Keeps in the fridge for a few days and in the freezer for several months.
2 carrots, chopped medium
2 celery stalks, chopped medium
1 medium onion, chopped medium
7 garlic cloves, smashed
3.5 lb of beef bones (from local farmer)
2 bay leaves
2 tablespoons of apple cider vinegar
- Place vegetables in the bottom of a 6-quart slow cooker. Along with drop in the beef bones.
- Put in the bay leaves, sprinkle on a bit of salt, pour the apple cider vinegar on the bones. Add enough water to cover everything.
- Put the slow cooker to cook on low for 8-10 hours.
- After 8-10 hours of cooking, pour the broth through a strainer, and discard the solids. Cool and store in air tight container in the fridge.
Number of Servings: 4 quarts, roughlyby