High Fructose Corn Syrup Free Beef Bone Broth
Rich, slow-simmered bone broth is one of those kitchen projects that rewards patience with something genuinely special — a deeply amber, collagen-packed liquid that gels solid in the fridge and makes everything it touches taste better. Store-bought broths and stocks are notorious for sneaking in sweeteners, flavor syrups, and additives that have no business being in something this wholesome, so making your own is the clearest path to knowing exactly what's in your cup or pot. This recipe keeps things completely clean: beef bones, fresh vegetables, herbs, and a splash of apple cider vinegar are all that go in. That vinegar soak before the long simmer is a smart move — it helps pull minerals and collagen out of the bones, which is exactly what gives a homemade broth its signature silky body. The oven roasting step first builds a deep, savory backbone that you simply cannot get from a carton. After 10 to 12 hours of gentle simmering, you're left with something that smells incredible and tastes like it came from a serious restaurant kitchen. Freeze it in small portions and you'll have a clean, nourishing base ready to go for soups, braises, or just sipping straight from a mug.
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Learn more →Ingredients
8 servings
- 4 lb beef bones (knuckles, marrow bones, and/or oxtail)
- 2 tbsp apple cider vinegar
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 1 tsp salt, plus more to taste
- 12 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a large rimmed baking sheet or roasting pan. Roast for 25–30 minutes, turning once halfway through, until the bones are deeply browned on the cut surfaces.
- 2
Transfer the roasted bones to a large stockpot (12-quart or larger). Pour off and discard any rendered fat from the roasting pan, then add 1–2 cups of the cold water to the hot pan and scrape up the browned bits with a wooden spoon. Pour this liquid into the stockpot.
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