Citric Acid Free Homemade Beef Bone Broth
Rich, slow-simmered bone broth is one of those kitchen projects that rewards patience in the most satisfying way ā a deeply golden, collagen-rich liquid that makes everything it touches taste better. For anyone avoiding citric acid, store-bought broths and stocks are a minefield, since many commercial versions sneak in citric acid as a preservative or flavor enhancer. This recipe keeps things completely clean, relying on roasted beef bones, fresh aromatics, and a splash of apple cider vinegar to do all the heavy lifting. The vinegar is the secret weapon here ā it gently draws minerals and gelatin out of the bones during that long, lazy simmer, giving you a broth that turns silky and almost jiggly once chilled. Roasting the bones first at high heat builds a deep, caramelized backbone of flavor before a single drop of water hits the pot, and deglazing the roasting pan means none of those browned bits go to waste. The result is an amber broth layered with savory depth from thyme, rosemary, garlic, and bay ā nothing artificial, nothing unnecessary. Make a big batch, freeze it in portions, and you'll have a safe, nourishing base ready to pull out for soups, braises, or just a warming mug on a cold afternoon.
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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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