Caldo de huesos de ternera en olla de cocción lenta

Ingredientes

• 4-5 pounds beef bones
• 2 carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 large onion, roughly chopped
• 5 garlic cloves
• 5 - 6 sprigs fresh parsley
• 2 - 3 sprigs fresh thyme
• 12 -15 whole black peppercorns
• 2 tablespoons apple cider vinegar

Preparación

1. 1

   Preheat the oven to 400 degrees Fahrenheit.

2. 2

   Place the bones in a baking sheet or roasting pan lined with foil or parchment paper. Roast for 1 hour flipping each bone once half way through the cooking time. Remove from the oven.

3. 3

   Place the roasted bones, carrots, celery, onions, garlic, parsley, thyme and peppercorns into a slow cooker. Add water to cover the bones and vegetables completely. Add the apple cider vinegar.

4. 4

   Set the slow cooker on low and cook for a minimum of 18 hours or up to 24 hours. Season lightly with salt if desired.

5. 5

   Strain the broth through a fine-mesh strainer over a large bowl or pot. Discard the solids.

6. 6

   Transfer the broth to multiple containers or jars and cool for about 30 minutes. Refrigerate for a few hours until the fat rises to the top and hardens. With a spoon, scrape off the fat and discard.

7. 7

   Refrigerate the broth in air tight containers for up to 4 days or freeze for up to 6 months.

8. 8

   When cold, your broth may look a bit jiggly due to the gelatin from the collagen in the bones. When ready to use gently warm it up and it will return to its liquid form.