Citrus Free Mushroom Beef Bone Broth
Rich, deeply savory, and built on a foundation of slow-simmered beef bones, this broth is the kind of thing that makes your whole kitchen smell incredible for hours. Roasting the bones first at high heat develops that gorgeous dark color and complex, meaty depth before a single drop of water hits the pot. Dried shiitake mushrooms bring an earthy, umami-forward layer that sets this broth apart from anything you'd find on a grocery store shelf. Fresh herbs, smashed garlic, turmeric, and ginger round everything out with warmth and subtle complexity ā no citrus needed to brighten the flavor, because the apple cider vinegar quietly does that job during the long simmer. Many store-bought broths and bouillons sneak in citric acid or natural flavors derived from citrus, making this homemade version a genuinely safer and more satisfying option. After 10 to 12 hours of gentle bubbling, you're left with an amber, gelatin-rich liquid that's as nourishing as it is versatile ā sip it straight from a mug, use it as a base for soups, or stir it into sauces. Skim the fat once it's chilled, portion it into containers, and you'll have something truly special ready to go all week.
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Learn more āIngredients
8 servings
- 4 lb beef bones (knuckle, marrow, or neck bones)
- 1 oz dried shiitake mushrooms
- 2 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 sprigs fresh parsley
- 2 bay leaves
- 1 tsp ground turmeric
- 1 tsp fresh ginger, grated
- 1 tsp salt, plus more to taste
- 12 cups cold water, plus more as needed
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Arrange the beef bones in a single layer in a large roasting pan and roast for 30ā35 minutes, until deeply browned on the surface.
- 2
Transfer the roasted bones to a 12-quart (or larger) stockpot. Pour off and discard any excess fat from the roasting pan, then add 1 cup 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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