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.

Course Main Course

Cuisine American

Keyword Slow Cooker wagyu beef bone broth

Prep Time 1 10

Cook Time 1

Servings cups

Calories 14kcal

Author Bon Appeteach

Equipment

7 Qt. Slow Cooker

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.

Notes

Pro Tip: The roasted tomato paste adds depth of flavor to the broth, while the slow cooking extracts collagen and nutrients for a rich, gelatinous texture. Don't skip roasting the bones for the best results!

Nutrition