Deeply roasted beef bones are the foundation here, caramelized until deep brown alongside a smear of tomato paste that adds savory depth before everything meets a long, slow simmer. Carrots, celery, onion, and a full head of garlic melt into the liquid over 10–12 hours, while thyme, bay leaves, and peppercorns build layers of aroma along the way. A splash of apple cider vinegar helps coax minerals from the bones during that initial rest, setting up a broth that turns deep amber and richly savory by the time it's done. Once strained and chilled, it sets up thick and gelatinous, a good visual cue that the collagen has fully broken down. You control exactly what goes into the pot and how it's finished at the table, which makes this a solid, flexible choice for anyone watching their sodium closely. It's the kind of long-simmered, restorative broth worth batching and freezing in portions for soups, sauces, or sipping straight from a mug.
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Preheat the oven to 450°F (230°C). Arrange the bones in a single layer in a large roasting pan and drizzle with the olive oil. Roast for 25–30 minutes, turning once halfway through, until the bones are deep brown on all sides.
Spread the tomato paste over the bones and return the pan to the oven for 5 more minutes, until the paste darkens slightly and smells caramelized.
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