Caffeine Free Homemade Beef Bone Broth
Rich, deeply savory, and made entirely from whole ingredients, this slow-simmered bone broth is the kind of thing that makes your kitchen smell incredible for hours. Roasting the bones first at high heat builds a caramelized depth that you simply cannot get from a carton, and the apple cider vinegar helps draw out all that good collagen and mineral richness from the marrow. Carrots, celery, onion, garlic, and a handful of fresh herbs round everything out into a broth that tastes complex without being fussy. For anyone avoiding caffeine, this is a genuinely satisfying warm drink or cooking liquid ā no tea, no coffee, no hidden stimulants, just pure, clean beef and vegetables. The long, gentle simmer does most of the work, and the result is a glossy amber broth that gels beautifully once chilled, which is exactly what you want. Batch it on a weekend, portion it into containers, and you have a nourishing base ready to go for soups, braises, or sipping straight from a mug all week long.
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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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