I know, it might seem a little bit extra to make your own broth from scratch. It seems a lot easier to buy the cans or the cartons from the store, but there are so many perks to making your own!
- First, if you use a lot of mirepoix vegetables (carrots, celery, and onions) in your everyday cooking, this is a fantastic way to use every bit of them. Restaurants will actually have a bucket designated for the scraps of these vegetables (and sometimes garlic as well); whenever that bucket gets full, they put all the contents in with their next batch of broth.
- Because this recipe uses a slow cooker, it’s as low-fuss as you can get!
- Finally, you get to decide precisely what you put into this (which is huge, especially if you need to be cautious about any part of your diet). I have nothing against pre-made seasoning packets and canned soup, but it’s actually empowering to know that you can choose precisely what goes into your food. When you taste that first sip of the broth and realize that it’s delicious, it’s a huge confidence boost!
If you’re ready to give this a shot, check out the recipe below!
Slow Cooker Ginger Beef Broth
4 lbs beef bones
2 TBSP Copycat Ono Seasoning (click here for the recipe)
1 yellow onion, quartered
8 oz carrots, cut into 2-inch pieces
8 cloves garlic
8 oz celery, cut into 2-inch pieces
4-inch piece of ginger, sliced in half lengthwise
1 TBSP black peppercorns
2 bay leaves
Preheat the oven to 450F. Lay the bones on a baking pan, and sprinkle the Ono seasoning evenly on them. Arrange the onion, carrots, and garlic on the pan, and roast everything together for about 40 minutes. At the 20 minute mark, flip the bones and the vegetables and return to the oven for about 20 more minutes, until the bones are evenly browned.
Put the celery, ginger, peppercorns, and bay leaves in a 6-quart slow cooker. Add the roasted bones, onion, carrots, and garlic, and pour 12 cups of water on top. Turn the slow cooker on to low heat, and cook for 8-24 hours. (The longer this cooks, the more flavorful the broth will be.) Every 3-4 hours, skim the fat off the top of the broth.
When the broth is finished cooking, turn off the slow cooker and pour the broth through a sieve into large mason jars. Let cool to room temperature, then refrigerate for up to a week or freeze for up to 6 months.
Makes about 12 cups.