To beef or not to beef, that is the question. Regardless of beef or chicken, grass-fed is an anti-inflammatory and grain-fed is inflammatory.
Chicken bones are smaller and weaker thus containing fewer minerals and marrow. If your stomach can handle it, beef broth will have more advantages for you.
I’ve read many sources for cooking times and the consensus is 8 hours for chicken broth and 24 hours for beef broth for optimal mineral extraction. Put apple cider vinegar in the beef broth to help extract the minerals and use lemon for chicken broth.
Chicken broth smells very good in the slow cooker and fills the house with a pleasant aroma… beef broth is not as pleasant. If it stinks then you’re doing it right.*
It is important to source grass-fed as well as organic beef. I don’t believe sipping beef broth daily is sustainable, especially if there is not an underlying condition or deficiency that requires it to be consumed. Otherwise, this can be enjoyed occasionally for a nutritional boost and a deeply delicious soup.
Finally, as you have heard me say before, always roast your bones.
*Unless it is rotten, then you are not doing it right.
Slow Cooker Beef Broth
- Slow Cooker
- 5 lbs grass fed organic beef bones
- 2 tbsp raw organic apple cider vinegar
- 1 yellow cooking onion loosely chopped
- 2 carrots loosely chopped
- 2 celery sticks loosely chopped
- 4 garlic cloves
- 1 tbsp salt
- A few sprigs of fresh rosemary thyme, oregano and sage.
- 4 Quarts of water
- Preheat oven to 350F.
- In a medium-sized roasting pan, roast bones, onion, carrots, celery, and garlic for 45 minutes.
- Add to slow cooker.
- Add spices, salt, and apple cider vinegar.
- Cover with water and set on low for 24 hours.
- Strain with a mesh strainer and let cool for an hour before refrigerating or freezing.