Rich, deeply savory, and made entirely from whole ingredients you can trust, this slow-simmered bone broth is a staple worth having in your freezer at all times. For anyone managing a nickel sensitivity, store-bought broths and stocks can be a minefield — many contain high-nickel ingredients, additives, or mystery "natural flavors" that make label-reading exhausting. This recipe keeps things clean and controlled, built around beef bones, fresh aromatics, and a handful of herbs that are naturally low in nickel. Roasting the bones first at high heat draws out deep, caramelized flavor before a long, gentle simmer does the rest of the work. The apple cider vinegar helps pull minerals from the bones without introducing anything problematic, and skimming the foam early keeps the final broth clear and clean-tasting. What you end up with is a glossy, amber broth that's as good sipped straight from a mug as it is used as a base for soups, sauces, or grains. Make a big batch, portion it into containers, and you'll have a safe, nourishing building block ready to go all week long.
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Heat the oven to 425°F (220°C). Arrange the beef bones in a single layer in a large roasting pan and roast for 25–30 minutes, until deeply browned on the exposed surfaces.
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 1–2 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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