Caldo de huesos de ternera en olla de cocción lenta

Ingredientes

• 4 pounds beef marrow bones
• 1 large onion (quartered)
• 3 large carrots (cut into 1-inch pieces)
• 3 ribs celery (cut into 1-inch pieces)
• 1 head garlic (cut in half crosswise)
• 1 tablespoon black peppercorns ((about 20))
• 3 tablespoons apple cider vinegar

Preparación

1. 1

   --- Roast the bones and vegetables ---

2. 2

   Preheat the oven to 400 °F. Line a rimmed baking sheet with parchment. Spread the bones, onion, carrots, celery, and garlic in a single layer and roast for 40 minutes, turning once for deeper color.

3. 3

   --- Load the slow cooker ---

4. 4

   Transfer the roasted bones and vegetables, scraping in any browned bits, into your slow cooker. Add the peppercorns and vinegar, then pour in hot water just until the bones are covered by about an inch, making sure to leave at least 1 inch of head‑space. In most 6‑quart cookers this is roughly 12 cups; an 8‑quart model can take up to 16 cups. If the bones are especially bulky, stop sooner; the broth will simply be a little more concentrated.

5. 5

   --- Slow‑cook ---

6. 6

   Cover and cook on LOW for 17–24 hours. Around the 10‑ to 12‑hour mark, lift the lid briefly to ensure the bones remain submerged. If the liquid has dropped, add more hot water (evaporation rates vary among slow cookers).

7. 7

   --- Cool and strain ---

8. 8

   Turn off the cooker and let the broth stand for 30 minutes. Strain through a fine‑mesh sieve into heat‑safe containers.

9. 9

   --- Chill, skim, and store ---

10. 10

    Refrigerate overnight, then lift off and discard the solid fat layer. Use within 4 days or freeze for up to 6 months.