Ginger Carrot Beef Bone Broth Recipe [Paleo, GF]
I love bone broth, and I often make it in my slow cooker – I usually go for a really really simple bone broth recipe (like this one) and then add in spices when I drink it or add in vegetables and herbs when I make soups with it.
But you can also make flavored bone broth directly by adding in vegetables to the slow cooker so that all those delicious flavors cook into the bone broth. One of my favorite additions to bone broth is ginger and carrots. They add a delicious and warming flavor to the broth (the flavor is very delicate and not overwhelming).
Ginger Carrot Beef Bone Broth Recipe
Add all the ingredients into your slow cooker and set for 10 hours on low.
You’ll end up with a delicious bone broth. You can keep the slow cooker on and cook it for longer or ladle the bone broth out (add in some new veggies and apple cider vinegar) and replenish the water for a new batch.
After you ladle the bone broth out and let it settle, you’ll find that there’s often a thick layer of oil on top. You can definitely use the bone broth in that form (for example, it’s great in small amounts as the base for soups).
But if the oil is a bit too much for you, then the easiest way to remove it is to refrigerate the bone broth in a glass container with a wide opening (I used some mason jars). The oil layer will float to the top and solidify (see photo below).
You can remove that layer of white solidified fat easily using a spoon. If you want to save the fat, place it into a jar and refrigerate. Use that flavorful and healthy fat to saute veggies in. You’ll find that the refrigerated bone broth is jelly-like under that layer of fat (see photo below).
Heat up the bone broth, add some salt (and additional herbs/spices if you want) and drink for a really nutritious snack or even breakfast.
A quick tip – you might find there’s some sediment at the bottom of your bone broth (which comes from the cooking of the bones and vegetables). If you want, you can pass your bone broth through a sieve to remove it.
And if you don’t want to go through the hassle of making your own bone broth, then you can buy bone broth (made from grass-fed beef bones) and get it delivered to your door (use the promo code PALEOMAGAZINE15 and save 15% off your first order).
- 3–4 lbs of beef marrow bones
- 2 Tablespoons (30 ml) apple cider vinegar
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 3–4 slices of ginger
- Handful of fresh or dried cilantro
- 3 cloves of garlic
- Salt to taste (for adding after cooking)
- Rinse the beef marrow bones (this removes any bone splinters).
- Place all the ingredients (except for the salt) into a slow cooker or crockpot.
- Fill the slow cooker with cold water.
- Cook in slow cooker for 10 hours on low heat.
- Pour the bone broth through a sieve into glass containers. Let cool and then refrigerate the containers.
- Spoon out the layer of fat that solidifies on top of the broth.
- Reheat the refrigerated bone broth to use in soups or to just drink.
- Add salt to taste when you’re ready to drink the bone broth.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 cup
- Calories: 50
- Sugar: 0 g
- Fat: 2 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 6 g