Artificial Food Coloring Free Homemade Beef Bone Broth
Rich, slow-simmered bone broth is one of those kitchen projects that rewards patience with something genuinely extraordinary ā a deeply savory, amber liquid that store-bought versions can never quite replicate. The problem with commercial broths and stocks is that many are loaded with caramel color, annatto, or other synthetic dyes to achieve that appealing golden hue, making label-reading an exhausting chore. This version earns every bit of its gorgeous color the honest way: through a hot oven roast that deeply browns the bones before they ever hit the pot. Carrots, celery, onion, garlic, and a handful of fresh herbs do the rest of the flavor-building work, with a splash of apple cider vinegar helping to draw out the good stuff from the bones over a long, gentle simmer. The result is a broth so rich and clean-tasting that you'll want to sip it straight from a mug. It keeps in the fridge for up to five days and freezes beautifully for up to three months, so making a big batch is absolutely worth the effort.
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Learn more āIngredients
8 servings
- 3 lb beef bones (knuckles, marrow bones, or oxtail, or a mix)
- 1 tbsp apple cider vinegar
- 2 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 4 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 sprigs fresh parsley
- 2 bay leaves
- 1 tsp fine sea salt, plus more to taste
- 12 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Heat the oven to 425Ā°F (220Ā°C). Arrange the beef bones in a single layer in a large roasting pan and roast for 25ā30 minutes, until deeply browned on the exposed surfaces.
- 2
Transfer the roasted bones to a large stockpot (12-quart or larger). Pour off and discard any excess fat from the roasting pan, then add 1ā2 cups of the cold water to the pan and scrape up the browned bits with a wooden spoon. Pour this liquid into the stockpot.
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