Sesame Free Slow Cooker Bone Broth
Rich, deeply savory, and made entirely from scratch, this slow cooker bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Roasting the beef bones first at high heat builds a dark, caramelized foundation that gives the finished broth its gorgeous color and complex depth. Apple cider vinegar is added early in the process to help draw minerals and collagen from the bones over the long, low cook — the result is a broth that gels firmly when chilled, which is exactly what you want. Carrots, celery, onion, garlic, tomato paste, and fresh thyme round out the flavor without any fuss or hard-to-find additions. Store-bought broths and stocks can be a real minefield when you're avoiding sesame, since shared facilities and seasoning blends introduce all kinds of uncertainty — making your own eliminates that entirely. After 20 to 24 hours on Low, you strain, chill, and skim, ending up with a clean, nourishing broth you can sip straight, use as a cooking liquid, or freeze in portions for whenever you need it.
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Learn more →Ingredients
8 servings
- 3 lb mixed beef bones (knuckles, marrow bones, and/or oxtail)
- 2 tbsp apple cider 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
- 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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