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Caribbean Cow Heel Bone Broth

A nourishing broth, rich in collagen, vitamins and minerals.
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Prep Time 15 minutes
Cook Time 14 hours
Servings 8

Equipment

  • Slow Cooker (4 quarts or larger)

Ingredients
  

  • 3 lbs Cow Heel
  • 10 cups Water
  • 2 medium Carrots
  • 1 large Onion
  • 2 tbsp Apple Cider Vinegar
  • 4 whole Pimento Peppers
  • 4 cloves Garlic
  • 2 tbsp Turmeric Root
  • 1 tbsp Cilantro
  • 1 tbsp Chives
  • 1 sprig Oregano
  • 2 dried Bay Leaves
  • 1 tsp Salt or to taste
  • 1 dash Black Pepper or to taste

Instructions
 

  • Add the cow heel to the slow cooker.
  • Roughly chop the carrots, onion, pimento peppers, garlic, turmeric root, chives and cilantro. Add to the slow cooker.
  • Add the water, bay leaves, sprig of oregano, apple cider vinegar, salt and black pepper.
  • Cover the slow cooker and allow the bones to simmer for at least 14 hours.
  • When cooking is finished, adjust for salt then carefully strain the broth through a mesh strainer to remove the solids.
  • Pour into a bowl or mug and enjoy immediately or allow it to cool fully before storing in the refrigerator for up to 4 days or up to 2 months in the freezer.
  • Note that when the broth is chilled, it becomes gelatinous due to the collagen. The fat sits at the top and can be easily removed, if you prefer.
  • Other than enjoying this broth on its own, it can be added to soups, sauces, stews and gravies.