High Fructose Corn Syrup Free Homemade Beef Bone Broth
Rich, deeply savory, and made entirely from whole ingredients you can see and name, this bone broth is the kind of thing that makes your kitchen smell incredible for hours. Store-bought broths and stocks are notorious for sneaking in sweeteners and additives ā making it genuinely hard to find a clean option on the shelf ā so simmering your own is the most reliable way to know exactly what's in your cup or pot. The process starts with roasting the bones at high heat to develop that gorgeous amber color and deep, meaty flavor before a long, lazy simmer draws out every bit of collagen and goodness. Apple cider vinegar helps pull minerals from the bones, while carrots, celery, onion, garlic, and a handful of fresh herbs build a broth that tastes complex without a single shortcut. After 10 to 12 hours, you're left with something silky, nourishing, and completely free of anything you didn't put in yourself. It keeps in the fridge for up to five days or in the freezer for up to three months, so one big batch goes a long, long way.
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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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