Slow Cooker Beef Bone Broth

Featuring:
Rumba Meats® Beef Cross-Cut Hind Shank

15 minutes Prep Time
8 hours Cook Time
8 Servings

Original Blog & Recipe by
Oriana Romero

Founder and photographer of the bilingual blog Mommy’s Home Cooking, a site where Oriana shares her three great passions: Family, Food, and Photography. As a typical Latina, food goes far beyond just feeding her family. The food is an essential element of her culture, which represents love and tradition, two aspects that she captures through her lens, finding beauty in every dish.

See more of my recipes

Slow Cooker Beef Bone Broth

This Slow Cooker Beef Bone Broth is rich in nutrients and super tasty! It’s easy to make and it’s a money saver, too. Enjoy it on its own or use it to make your favorite stew, soup, and many other dishes.

This Beef Bone Broth recipe has been in my family for many years! And today I am sharing my family recipe with my personal twist: Slow Cooker Beef Bone Broth!

My grandma used to make bone broth all the time and she used it to “cure” many ailments, such hangover, joint pain, lovesickness, PMS, cold/flu, stomach discomfort, and more.

In a nutshell…

In her opinion, the bone broth was the panacea for all life difficulties. And I agree. I do not know the science behind this bone broth, what I do know is that when you drink a cup of it, you feel like your soul rises up.

So, I decided to make a big batch and store it to use when needed it. Especially because lately my husband has been suffering from joint pains and I know that this is going to do wonders.

This Slow Cooker Beef Bone Broth is rich in nutrients and super tasty! It's easy to make and it's a money saver, too.Â Enjoy it on its own or use it to make your favorite stew, soup, and many other dishes. https://mommyshomecooking.com

HOW DO YOU MAKE BONE BROTH?

You can make bone broth with beef bones, pork bones, chicken bones, or a mix of all of them. Roast or sear all the bones and cut all the vegetables. Cook over the stove, slow cooker, or pressure cooker. Let it cool. Skim off any foam or fat from the surface and store as need it.

WHAT ARE THE BEST BONES TO MAKE BONE BROTH?

You can use any mix of beef, pork, or chicken bones for making bone broth. It’s recommendable to use some bones with marrow since its high content of vitamins, minerals, essential fatty acids, and lipids. Adding some meaty bones, such shank or oxtail will make a richer-tasting broth.

Rumba Meats offers a wide variety of cuts to make this bone broth! They all come conveniently packed to ensure freshness. I bought the beef hind shank and marrow bones in my local Giant store. If you don’t have a Giant store close by, make sure to check the store locator to find a retailer near you.

My way of cooking the broth is different from my grandmother’s. She cooked it all day long in a wood stove. I, on the other hand, decided to cook it in the slow cooker, so I can set it, forget it and continue with the rest of my activities.

HOW DO YOU MAKE BONE BROTH IN A SLOW COOKER?

Roast or sear all the bones and cut all the vegetables. Place all the ingredients in the slow cooker and cover with a few inches of water. Cook on LOW for 12 to 24 hours. Let it cool. Skim off any foam or fat from the surface and store as need it.

HOW DO YOU MAKE BONE BROTH IN A PRESSURE COOKER?

Roast or sear all the bones and cut all the vegetables. Place all the ingredients in the pressure cooker and cover with a few inches of water. Cook on HIGH pressure for 60 to 80 minutes then release the pressure naturally, 10 to 15 minutes. Let it cool. Skim off any foam or fat from the surface and store as need it.

HOW CAN YOU USE HOMEMADE BROTH?

It’s fantastic on its own, but you can also use it to make pho or ramen, to make your favorite soup and/or stew, Bolognese sauce, or French onion soup.

When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking and #RumbaMeats. I’d love to see what you cook!

Ingredients

Rumba Meats® Beef Cross-Cut Hind Shank (1 to 2 pounds)
1 package Rumba® Beef Marrow Bones
1 tablespoon vegetable or canola oil
2 unpeeled carrots, cut into 2-inch pieces
1 unpeeled large onion, quartered
1 unpeeled garlic head
1 green pepper, halved, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 leek, cut into 2-inch pieces
1 tablespoon beef bouillon (optional)
2 bay leaves
6-8 whole peppercorns
½ tablespoon kosher salt, plus more after cooking to taste
8 cup water ( I always use filtered)
2 tablespoons apple cider vinegar (see notes)
Kosher salt and black pepper, to taste

Recipe Notes

If you decide not to add the beef bouillon, add 2 tablespoons salt instead of ½ tablespoon salt listed in recipe. You can also add 2 tablespoons of soy sauce or coconut aminos and 1 cup roughly chopped mushrooms to help to create a richer flavor. Browning the meat/bones enhances the flavor of the broth. Adding vinegar to the broth helps to draw minerals out of the bones.

Instructions

Slow Cooker

Heat oil in a large skillet over medium-high heat. Season beef hind shanks and beef marrow bones with kosher salt and freshly ground black pepper. Brown in skillet on all sides, then transfer to a slow cooker. Note: If your slow cooker has "sauté" mode you can do this directly in a slow cooker. You can also roast the meat and bones in the oven at 425ºF for 25 to 30 minutes.
Add carrots, onion, green pepper, celery, garlic, leek, bay leaves, beef bouillon, peppercorns, salt and vinegar to slow cooker.
Add enough water to ensure bones and vegetables are fully submerged.
Cook on low for at least 8 hours, but up to 24 hours until hind shank and marrow bones are tender and reach an internal temperature of 160ºF. (The longer you cook it, the better your broth will be.)
When the cooking process is over let cool slightly. Strain broth using a fine-mesh sieve. Discard bones and vegetables. Taste broth and adjust salt, if necessary.
Remove solidified fat from the top of cooled broth, if necessary.
Refrigerate for up to 5 days or freeze for up to 6 months. If storing, divide broth in freezer-safe storage containers, freezer bags or ice cube trays.

Pressure Cooker

Follow same instructions up to #3
When time is over, let the pressure release on its own. Then, carefully turn the valve to "venting," to release any extra pressure that might still be in there. Then remove the lid.
Let cool slightly. Strain broth using a fine-mesh sieve. Discard bones and vegetables. Taste broth and adjust salt, if necessary.
Let cool slightly. Strain broth using a fine-mesh sieve. Discard bones and vegetables. Taste broth and adjust salt, if necessary.
Refrigerate for up to 5 days or freeze for up to 6 months. If storing, divide broth in freezer-safe storage containers, freezer bags or ice cube trays.