Indulge in the rich and aromatic flavors of this Crock Pot Asian Beef Bone Broth, a recipe that will delight your taste bud and your health! This delightful broth boasts a fusion of fragrant Asian spices, creating a tantalizing depth of taste that will keep you coming back for more!
This recipe is my own adaptation of Pho broth, with a few shortcuts to make life easier but not sacrificing the deep and aromatic flavors. There are a few ways to make broth, and this is just my own version using tons of my favorite Asian spices to enhance the flavor. It is easily adaptable to your liking.
- Why you'll love this Asian crock pot bone broth
- BROTH VS STOCK, WHAT’S THE DIFFERENCE?
- Ingredients for Crock Pot Bone Broth
- How to make crockpot Bone Broth recipe
- Bone broth and natural collagen
- The best bones for making broth
- Garnishing options
- Helpful kitchen notes and tips
- Helpful kitchen tools for making slow cooker bone broth
- How to use Asian-Inspired Beef Bone Broth
- Frequently Asked Questions
- More easy recipes you'll love
- Crock Pot Asian Beef Bone Broth
Why you'll love this Asian crock pot bone broth
- This slow cooker beef bone broth is packed with fragrant Asian spices and flavorful ingredients, making it a delightful addition to your kitchen repertoire.
- The slow cooker method ensures that the broth simmers long, extracting all the rich flavors and nutrients from the beef bones.
- It's a great way to utilize beef bones, including bone marrow and connective tissue, to create a homemade broth that is not only delicious but also nutritious.
- Broth boasts numerous health benefits, including amino acids and spices like star anise, cinnamon sticks, coriander seeds, and fennel seeds, supporting the immune system and gut health.
- You can easily find the ingredients at your local grocery store or Asian market to make this great bone broth recipe.
BROTH VS STOCK, WHAT’S THE DIFFERENCE?
Broth and stock are similar but have slight differences. The broth is typically made with meat, while stock is made with bones. The broth is simmered for a shorter time, resulting in a lighter, more flavorful liquid. On the other hand, the stock is simmered for a longer time, which extracts collagen and gelatin from the bones, giving it a richer, more viscous texture.
Ingredients for Crock Pot Bone Broth
- Beef bones (good quality, grass-fed, beef shank, knuckles, neck bones, or beef marrow bones.
- Lime juice. Substitute rice or apple cider vinegar (to help extract minerals from the bones)
- Fragrant Asian spices: Cinnamon sticks, coriander seeds, fennel seeds, whole brown cardamoms, star anise, whole cloves
- Salt. Use sea salt or pink Himalayan salt. Soy sauce or fish sauce can be used too (for savory umami depth)
- Rock sugar or brown sugar (for a touch of sweetness)
- Green onions (for garnishing)
How to make crockpot Bone Broth recipe
Step 1. Let the bones soak in cold water for about 30-45 minutes with one tablespoon of salt and lime juice to let the salt and lime juice extract the nutrients from the bones. I also throw the lime slices into the water, as I like the flavor of the lime rind.
Step 2. Preheat the oven to 425 degrees. While waiting for the oven to warm up, arrange the bones slightly apart, leaving the bone marrow right side up.
Step 3. Place the beef bones and marrow bones (if using) on a baking sheet and roast them until they turn golden brown. This step enhances the flavor of the broth. Roast each side for 15-20 minutes each and rotate at the halfway point.
Step 4. Remove the sheet pan with roasted bones from the oven and cool for a few minutes. Prepare your crockpot for this slow cooking recipe.
Step 5. Add the rest of the salt - ½ tablespoon and rock sugar to cover the bottom of the crockpot. Add in the bones and spread them out evenly in the slow cooker.
Step 6. Add water until the bones are submerged, about 14 cups of water. Add more water if your water level recedes during cooking time. If adding more water, adjust the final flavors of the broth towards the end with more seasonings.
Step 7. Add the spices to the crock pot, and stir in the mixture with a wooden spoon.
Step 8. Turn the crock pot to low and cook for 10 hours. After 10-14 hours in the slow cooker. Carefully taste test the broth, and adjust with more salt, fish sauce, sugar, or lime or lemon juice for a more tangy taste. If you're happy with the flavors, then you're done.
Step 9. Turn your crock pot off and let the broth cool. Take a look at your shiny liquid gold! Is't it glorious? Take a sample to sip in a small cup or bowl, and throw in 2-3 ice cubes to speed up the cooling broth.
Step 10. Once completely cooled, strain the broth through a fine-mesh sieve into a large bowl, discarding the large pieces of bones and spices. Skim off any excess fat from the surface of the broth for a cleaner finish. I don’t mind some small meat pieces in my broth. More nutrients and tasty flavors!
Bone broth and natural collagen
A note on the broth's texture after it's been refrigerated, the fat will rise to the top and form a thick layer of creamy fat above the jelly-like broth. This is normal once the broth's been put in the refrigerator. It's all the collagen Harding after it's cooled off. If you'd like, remove this part, or it will melt back into the rich broth once warmed up.
The best bones for making broth
- Use good quality beef bones for your broth. That means finding organic or grass fed animal bones if possible. Check with your local butcher shops or farmer's market vendors.
- Find beef bones of various cuts with some meat, tendons & marrow. In my recipe here, I used medium-cut frozen and thawed-out bone marrow & beef neck bones. You can mix and match here and play around with different cuts. I've used just bone marrow in the past before. It's pretty heavy on its own. I love using it for my Thai chicken rice recipe, Khao Tom.
- Check your local Western grocery store in the freezer section for beef bones, or ask the butcher at the meat counter if they have beef bones.
- At most well-stocked Asian markets, there are always beef bones with several cuts and types, frozen or fresh bones.
- Add diced green onions, cilantro, star anise, cinnamon, or cloves for extra flavor.
- Serve the broth with cooked ramen noodles, sliced beef, or other favorite additions.
Helpful kitchen notes and tips
- You can skip the roasting of the bones if you don't have enough time, pick and choose your favorite spices, but be sure to add extra vegetables if doing so.
- The more bone marrow you use, the richer and "greasy" it will be. See it as extra natural collagen in your body. It’s up to you how thick you want your broth to be. I used half bone marrow and half beef neck bones for this recipe.
- You can simmer the broth for up to 24 hours for a more concentrated flavor.
- If you don't have a slow cooker, you can make this recipe using a pressure cooker or stove top, adjusting the cooking time accordingly.
- If you can find grass-fed beef bones, that's even better. Check with your local butcher or a farmer's market to see if they have grass-fed beef options.
- Use ice cube trays to freeze the broth in small portions, making it convenient for various homemade soups or Asian-inspired dishes.
Helpful kitchen tools for making slow cooker bone broth
- Fine-mesh sieve for straining the broth
- Small glass jars for storing broth.
- Ice cube trays (for easy storage)
How to use Asian-Inspired Beef Bone Broth
These are some of my favorite ways to use this homemade beef broth. There are many different ways to use the broth. Experiment and find what makes sense for your own bone broth!
- Use it like pho broth. Every time I order take-out pho from restaurants, I run out of broth for my second serving and wish I had 1-2 more cups for my second serving the next day. This broth solves that problem for me! I thaw a small glass and use it for my next day's pho!
- Place some fresh broth in a small bowl and slurp it like soup! There's a lot of good stuff in this beef bone broth recipe. Use it up where you can!
- Use broth in recipes like Thai Chicken rice soup, Red curry with noodles, Radna, and Easy Thai red curry with cod.
- This flavorful broth serves as an excellent base for bone broth soup. These recipes are excellent for beef noodle soup, Vietnamese Pho, or other Asian food.
- You can also make chicken bone broth recipes using chicken bones, chicken feet, and spices like star anise, cinnamon sticks, and coriander seeds.
- If you cannot find certain Asian spices, you can use pre-packaged Pho broth spices, readily available in Asian markets or online.
- Freeze what you don’t need and put the rest in the fridge. It will stay in the fridge for 4-5 days and up to 3-4 months in the freezer. Let the broth cool to room temperature before freezing.
- Leave a 1-inch opening at the top of the jar before putting the broth in the freezer to allow room for expansion. If not, your glass jars can break while in the freezer.
- To reheat the frozen broth, allow the broth to thaw, then reheat on the stovetop at medium heat until warm.
Frequently Asked Questions
You certainly can. Though I haven't tested this recipe in an instant pot, I don't see why not. Read your instant pot manual for making bone broth and use the exact same ingredients listed in this slow cooker recipe to make the broth.
Bone broth is rich in amino acids, collagen, and minerals, which benefit gut health, joint health, and immune support.
You can check with your local butcher or specialty shop for grass-fed beef bones or ask them to recommend the best bones for making bone broth.
Absolutely! Combining different bones, such as beef shank and marrow bones, will enhance the flavor and nutritional diversity of the broth.
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- Khao Tom Gai, Thai chicken soup with rice.
- Thai fish curry with cod
- Rad Na beef gravy and noodles
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