Description
A nourishing and flavorful Slow Cooker Keto Bone Broth made with beef bones and fresh vegetables, simmered slowly for 10 hours to extract rich nutrients perfect for a keto-friendly diet.
Ingredients
Scale
Vegetables
- 2 carrots, peeled
- 2 celery stalks
- 1 medium onion, cut in half
- 1 parsnip, cut in half
- 3-4 cloves garlic
- 1 bay leaf
Bone Broth Base
- 3-4 lbs beef bones
- 2 tablespoons apple cider vinegar
- Water (enough to just cover ingredients)
- 1 teaspoon salt (adjust to taste)
Instructions
- Prepare Ingredients: Place all vegetables, beef bones, apple cider vinegar, and bay leaf into the crockpot. Do not add salt at this stage.
- Add Water and Season: Fill the crockpot with water until it just covers the ingredients. Add 1 teaspoon of salt, adjusting to your taste preference before starting the cooking process.
- Cook Slowly: Set the crockpot to low heat and cook the mixture for 8 to 10 hours. For best results, cook for 10 hours to maximize nutrient extraction. This step can be done overnight or while away from home.
- Strain Broth: After cooking, strain the broth through a fine mesh strainer or cheesecloth into a large bowl or pot to remove solids and bones.
- Cool and Remove Fat: Transfer the broth to the refrigerator overnight to cool. A layer of fat will form on top; carefully remove most of this fat with a spoon and discard it, leaving a rich, clear broth.
- Store Broth: Store the bone broth in the refrigerator for up to one week, or freeze it for up to four months for longer storage.
Notes
- Using apple cider vinegar helps to draw minerals and nutrients from the bones for a more nutritious broth.
- The fat layer formed on top is a sign of a well-made broth. Removing excess fat improves texture and flavor.
- This broth is ideal for keto diets due to its high nutrient content and low carbohydrates.
- Feel free to adjust salt according to dietary needs.
- Freezing the broth in ice cube trays is a great way to portion it for easy use in recipes.
