- December 8, 2024
- Main Dishes
Slow Cooker Wagyu Beef Bone Broth
Rich and deeply nourishing, this Slow Cooker Wagyu Beef Bone Broth is simmered low and slow, drawing out all the savory flavors and collagen from premium Wagyu beef bones. Perfect as a soothing sip on its own or as a flavorful base for soups and stews, this broth is both luxurious and comforting.
Why This Recipe Works
Packed with Flavor: This is a rich, gelatinous beef broth that’s both nutritious and delicious! Each step in the broth making process produces a complex, umami-rich broth that will keep you from ever going back to store-bought boxes of broth. You will find yourself reaching for this broth to add into many different recipes to elevate the flavor and add a kick of nutrients!
Low & Slow: The extended cooking time of this slow cooker wagyu bone broth breaks down connective tissues and releases beneficial nutrients and flavors. Using the slow cooker ensures that the broth stays at an extremely low simmer, so that all of the flavors of each ingredient are infused into the water. It is a convenient way that any home cook can use to make their own homemade wagyu beef broth!
Supplies Needed
- Large Baking Sheet
- Slow Cooker (6-quart or larger)
- Fine-mesh Strainer or Cheesecloth
- Large Storage Containers
Ingredients
- Wagyu Beef Bones: I prefer Wagyu beef bones since they offer superior marbling and collagen content compared to regular beef bones. It is best to ask the butcher directly for bones! I used these American Wagyu beef bones from Raikes Beef.
- Tomato Paste: Tomato paste adds a depth of flavor to the broth!
- Vegetables & Aromatics: Carrots, celery, garlic, and onion will lend lots of flavor and aroma to this slow-cooker bone broth!
- Apple Cider Vinegar: Apple cider vinegar helps to draw out impurities from the bones, which you will skim off during the slow cooking process.
- Parsley: To brighten up the flavor with a light herb!
- Water: I use filtered water here for the best flavor.
- Black Peppercorns: Whole black peppercorns are great since they will infuse the broth with a slight heat.
- Bay Leaves: For added herbal flavors.
- Kosher Salt: To taste! I like to salt at the end, or even wait to salt until I am using the broth in another dish.
Preparation (Roasting):
- Preheat: Preheat your oven to 425°F.
- Coat in Tomato Paste: Place the wagyu beef bones on a large baking sheet and evenly coat with tomato paste. Make sure to roast them directly onto the baking sheet (do not line with foil or parchment, etc.).
- Roast: Roast for 45–60 minutes, turning halfway through, until the bones are deeply browned and aromatic.
Slow Cooking, Skimming, and Straining
- Add to Slow Cooker with Veggies: Transfer the roasted bones to your slow cooker. Add the carrots, celery, onion, garlic, bay leaves, peppercorns, and any fresh herbs you’re using.
- Scrap off the Brown Bits: Add some of the filtered water to the baking sheet to help remove the brown bits. Use a wooden spoon or spatula to scrap some of the fond off and then pour it over the bones in the slow cooker.
- Add Apple Cider Vinegar & Water: Pour in the apple cider vinegar over the bones and vegetables. Fill the slow cooker with enough filtered water to fully cover the bones and vegetables, leaving about 1 inch of space from the top.
- Cook on Low: Set the slow cooker to low and cook for 24 hours. Keep the lid slightly ajar to allow some steam to escape, which will concentrate the flavor.
- Skim: During the cooking process, occasionally skim off any foam or impurities that rise to the surface using a spoon or fine mesh skimmer.
- Strain: Once done, carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot. Discard the solids.
Cooling and Storing
- Chill & Skim Off Fat: Refrigerate overnight, then skim off any solidified fat (tallow) on top if desired. Store the tallow and use it to cook with. Store the broth in separate containers and keep in the fridge for up to 5 days or freeze for up to 6 months.
What To Use Wagyu Beef Bone Broth In
This slow cooker wagyu beef bone broth can be used in so many different ways! You can use it in any recipe that calls for beef broth, like my Guinness braised beef, smoked beef birria, or Le Creuset beef bourguignon.
Of course, this bone broth recipe would be delicious as the base to soups like my beef barley soup! Or, using beef broth to cook grains will add a robust, umami flavor. You can try replacing the water with crockpot bone broth with my bulgar pilaf recipe!
More Recipes To Try
- Slow Cooker Turkey Stock
- Beer Cheese Soup
- Italian Wedding Soup
- Smoked Onions
- Poblano Chicken Chowder
Slow Cooker Wagyu Beef Bone Broth
Equipment
Ingredients
- 5 lb Wagyu Beef Bones
- 2 tbsp Tomato Paste
- 2 large Carrots large chop
- 2 Celery Stalks large chop
- 1 Garlic Bulb
- 1 Onion halved and quartered (you can leave the skin on for flavor)
- 1 tbsp Apple Cider Vinegar helps pull nutrients out of the bones
- 1 bunch Fresh Parsley or fresh herbs from the fridge
- 10 cups Filtered Water or enough water to full submerge the bones in the slowcooker
- 1 tsp Whole Black Peppercorns
- 2 Bay Leaves
- 2 tsp Kosher Salt Optional- I leave the salt out and add it as needed when drinking or adding to other dishes.
Instructions
Roast the Bones
- Preheat your oven to 425°F.
- Place the wagyu beef bones on a large baking sheet and evenly coat with tomato paste. Make sure to roast them directly onto the baking sheet (do not line with foil or parchment, etc.).
- Roast for 45–60 minutes, turning halfway through, until the bones are deeply browned and aromatic.
Slow Cooking
- Transfer the roasted bones to your slow cooker. Add the carrots, celery, onion, garlic, bay leaves, peppercorns and any fresh herbs you're using.
- Add some of the filtered water to the baking sheet to help remove the brown bits. Use a wooden spoon or spatula to scrap some of the fond off and then pour it over the bones in the slowcooker.
- Pour in the apple cider vinegar over the bones and vegetables. Fill the slow cooker with enough filtered water to fully cover the bones and vegetables, leaving about 1 inch of space from the top.
- Set the slow cooker to low and cook for 24 hours. Keep the lid slightly ajar to allow some steam to escape, which will concentrate the flavor.
- During the cooking process, occasionally skim off any foam or impurities that rise to the surface using a spoon or fine mesh skimmer.
- Once done, carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot. Discard the solids.
Cooling and Storing
- Refrigerate overnight, then skim off any solidified fat (tallow) on top if desired. Store the tallow and use it to cook with. Store the broth in seperate containers and keep in the fridge for up to 5 days or freeze for up to 6 months.