Bone Broth in the Crock Pot
Ingredients ◾ 4 lbs Mixture of beef bones Marrow bones, beef shank bones, beef neck bones, a beef knuckle bone, and oxtails ◾ 1 cup Red vermouth, port, marsala or madeira Optional ◾ 1/4 cup Apple cider vinegar ◾ 3 Onions Quartered with skins on ◾ 3 Celery stalks ◾ 3 Carrots
◾ 1 Head of Garlic ◾ 2 Bay leaves ◾ 10 Peppercorns ◾ 1 Filtered water Enough to cover all the ingredients
Note: You may roast the bones for a smokey taste.
Combine all ingredients in a crock pot and simmer on low for 12-24 hours stirring occasionally.
While hot drain broth into a large jar straining over cheese cloth.
Put hot broth in the freezer for approx. one hour. The fat should rise to the top and harder. Then restrain into jars or storage containers.
Freeze excess bone broth and defrost as needed. Bone broth is best consumed with in 3 days or cooking or defrosting.