Mold Detox Friendly Slow Cooker Bone Broth

Total time24 hr 45 min

Prep time15 min

Cook time30 min

Mold Detox Friendly Slow Cooker Bone Broth

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Ingredients

8 servings

3 lb mixed beef bones (knuckles, marrow bones, and/or oxtail)
2 tbsp apple cider vinegar
Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.O Organics Organic Pure 100% Juice Lemon - 16.9 Fl. Oz.Italia Garden Italian Lemon Juice VOLCANO LEMON JUICE OG KOSHER
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Chef's tip
Use the same amount of lemon juice - it's a touch brighter and fruitier than vinegar.
2 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1 medium yellow onion, quartered
6 cloves garlic, smashed
2 tbsp tomato paste
2 bay leaves
1 tsp whole black peppercorns
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
4 sprigs fresh thyme
1 tsp salt
10–12 cups cold water (enough to cover bones by 1 inch)

Instructions

1
Heat the oven to 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 25–30 minutes, until deeply browned on the surface.
2
Transfer the roasted bones to a 6-quart or larger slow cooker. Add the carrots, celery, onion, garlic, tomato paste, bay leaves, peppercorns, thyme, salt, and apple cider vinegar.

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