SLOW COOKER BEEF BONE BROTH
Beef bone broth easily made in the slow cooker with veggies, vinegar, garlic, ginger and lemon.
Provided by Sarah Olson
Categories Soup
Time 12h20m
Number Of Ingredients 11
Steps:
- Preheat the oven to broil. Place the beef bones on a sheet pan. Place the bones under the broiler in the oven. I browned the bones on each side for about 5 minutes each. It depends on how close the bones are to the broiler.
- Add the bones to the slow cooker. Add the onion, garlic, carrots, celery, bay leaves, apple cider vinegar and water.
- Cover and cook on low for 12 hours. You can cook longer if desired.
- Place a strainer over a large bowl. Ladle the broth into the strainer and discard the bones and veggies. I like to push the veggies into the strainer to get the juices out of them.
- Add grated ginger, lemon juice and salt to taste. Serve immediately or refrigerate or freeze for later. Skim off fat if desired.
Nutrition Facts : Calories 185 kcal, Carbohydrate 3 g, Protein 19 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 59 mg, Sodium 207 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER BONE BROTH
This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.
Provided by The Gruntled Gourmand
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
- Roast bones in the preheated oven until browned, 25 to 30 minutes.
- Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
- Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g
EASY CROCK POT BEEF OR VEAL STOCK
This is an easy best loved beef stock. You may substitute veal bones for the beef bones for veal stock.
Provided by ChefWhiz
Categories Stocks
Time 4h12m
Yield 8 cups
Number Of Ingredients 7
Steps:
- Put all ingredients in slow cooker.
- Add enough water to cover all ingredients.
- Cover and cook on Low 12-24 hours or on High 4-6 hours.
- Strain and refrigerate for 4-5 days and then freeze.
- Note: If cooked on High, the stock will be lighter in color and less concentrated.
Nutrition Facts : Calories 11.2, Fat 0.1, Sodium 596.5, Carbohydrate 2.6, Fiber 0.7, Sugar 1.1, Protein 0.3
BEST BEEF STOCK RECIPE
This is the old fashioned way of making Beef stock - one my grandmother taught me - it's worth the extra time and effort.
Provided by Ravenseyes
Categories Stocks
Time 7h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 425°F.
- In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
- Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
- You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.
SNEAKY EASY CROCK POT VEAL
Around 3 o'clock I started to think "How will I do this veal?" Opened the fridge and out came this recipe. I enjoyed it and hope you will too. I served the veal with 3 cheese ravioli with additional parmesan cheese on top and a small side salad. This recipe will work with beef or chicken too!
Provided by Bergy
Categories Lunch/Snacks
Time 3h10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Pound the steak on each side, slice through any membrane on the outside of the steak, cut into serving size pieces.
- Put half of the salsa in the bottom of the crock pot.
- Throw in the onions& mushrooms, season.
- Add meat & water.
- Pour in the remaining salsa.
- Cover cook on high for 3 hours or 6 hours on low.
- If cooking on high you may want to check after 2 1/2 hours and turn to low.
Nutrition Facts : Calories 282.7, Fat 10.6, SaturatedFat 4.3, Cholesterol 124, Sodium 959.1, Carbohydrate 14.8, Fiber 3.3, Sugar 7, Protein 32.8
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
KITTENCAL'S RICH HOMEMADE BEEF STOCK (CROCK-POT OR STOVE TOP)
Brushing the bones with tomato paste then browning in the oven firstly then combined with the slow cooking crockpot method will produce the most flavorful richest beef broth --- I usually prepare the ingredients early in the morning, by late evening you will have a wonderful rich beef broth, or you may cook overnight --- the stock may be frozen after cooling, if you don't have a crock pot you may certainly simmer this over very low heat on top of the stove, it will still be delicious! The more bones you use the richer your stock will be, so use lots!
Provided by Kittencalrecipezazz
Categories Stocks
Time P1DT5m
Yield 8 cups stock (approx)
Number Of Ingredients 8
Steps:
- Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
- Bake at 350 degrees F turning once during baking.
- Bake for about 25 minutes on each side or until browned.
- Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
- Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
- Remove from crock pot or stock pot; strain and refrigerate.
- The stock will keep well for 4-5 days or may be frozen.
- Note: veal bones may be replaced for beef bones.
- **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.
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