This deeply golden broth starts with beef bones simmered low and slow for hours, drawing out rich collagen and flavor with a splash of apple cider vinegar to help the process along. Carrots, celery, onion, and a generous amount of smashed garlic build the savory base, while fresh ginger and turmeric add warmth and a subtle earthy bite. Thyme, rosemary, parsley, and bay leaves round things out with an herbal depth that makes this feel more like a comforting sipping ritual than a plain broth. A bright squeeze of lemon juice and a scattering of fresh chives at the end wake up every mug. It's an easy one to sip on its own or use as a flavorful base for soups, and it's a genuinely solid option if you're keeping an eye on added salt.
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Place the beef bones in the stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water to remove any grey foam or impurities. Rinse the pot as well.
Return the cleaned bones to the pot. Add the apple cider vinegar and 10 cups cold water. Let the bones soak for 20 minutes — this helps draw minerals from the bones before heat is applied.
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