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Beef bone broth in mason jars.

Crock Pot Asian Beef Bone Broth

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5 from 1 review

  • Author: Suwanee
  • Total Time: 12 hours
  • Yield: 12 cups 1x
  • Diet: Low Lactose


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!


  • 4-pound beef bones. (2 lbs marrow, 2 lbs neck bone for this recipe) Mix and match as needed.
  • 14 cups water
  • 1 1/2 tablespoons salt, divided
  • 1.5 ounces of rock sugar, yellow or white, is fine
  • 1/2 lime juice


  • 2 cinnamon sticks (around 6 inches each)
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 2 whole brown cardamoms (2 small ones or 1 large cardamom) roughly crushed
  • 2 star anise
  • 1/2 teaspoon whole cloves

Optional garnish: diced green onions, cilantro, star anise, cinnamon, or cloves for extra flavor.


  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.
  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.
  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.
  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.
  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.
  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.
  7. Add the spices to the crock pot, and stir in the mixture with a wooden spoon.
  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.
  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.
  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!


  • 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.

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  • Prep Time: 45 mins
  • Cook Time: 11 hours
  • Category: soups
  • Method: Slow cooker
  • Cuisine: Asian