Homemade slow cooker

bone broth

A gut loving, immune boosting family friendly staple

Method

Preheat the oven to 200°C.
Place beef bones on a baking tray and roast for 20–25 minutes until browned. This step enhances flavour and improves the colour of the broth.

  1. Transfer bones to a slow cooker. Add chopped vegetables and garlic.

  2. Pour filtered water into the slow cooker until all bones and vegetables are fully submerged.

  3. Add apple cider vinegar if using, and any optional herbs or spices.

  4. Cover and cook on low for 24 hours. Avoid stirring.

  5. Strain the broth through a fine mesh sieve or cheesecloth into a glass jar or storage container. Make sure you don’t strain it down the sink!!!

  6. Cool completely, then refrigerate. Skim off the fat layer once solidified (optional — can also be used for cooking).

Storage Tips:

  • Keeps for up to 5 days in the fridge.

  • Use the ‘jelly’ as a treat for the kids.

  • Heat for liquid bone broth drink.

  • Freeze in portions for up to 3 months. Use silicone ice cube trays for easy access.

Ingredients:

  • 1.5–2 kg beef bones (marrow bones, knuckle, or joint bones – ask your local butcher)

  • ½ bunch celery, roughly chopped

  • 3 carrots, chopped

  • 2 onions, quartered (leave skins on for deeper colour and nutrients)

  • 5 garlic cloves, smashed

  • Filtered water (enough to fully cover the bones in the slow cooker)

Optional additions:

  • 1–2 tbsp apple cider vinegar (helps draw minerals from the bones)

  • Bay leaf, peppercorns, or fresh herbs for flavour (optional)