Rich, deeply savory, and made entirely from whole ingredients, this beef bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Roasting the bones first at high heat builds a caramelized depth that you simply cannot get from a carton, and the long, slow simmer pulls every bit of gelatin and flavor from the marrow and knuckles. For anyone navigating grain sensitivities, store-bought broths and stocks can be a minefield — many contain flavor enhancers, yeast extracts, or additives that sneak in unwanted ingredients. This recipe keeps things completely clean: beef bones, fresh vegetables, herbs, apple cider vinegar, and water — nothing more. The vinegar helps draw minerals from the bones during cooking, and skimming the foam in the early stages keeps the finished broth clear and clean-tasting. After a full chill in the fridge, you'll lift off the fat cap and be left with a glossy, amber broth that gels beautifully — a sign you did everything right. Use it as a base for soups, braise with it, or just warm a mug of it straight.
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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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