Nitrate & Nitrite Free Slow-Simmered Bone Broth

Store-bought broths and stocks are notorious for sneaking in preservatives, flavor enhancers, and cured meat byproducts that bring unwanted additives along for the ride. This slow-simmered version keeps things completely clean — just roasted beef bones, fresh vegetables, and a handful of herbs and spices you can see and name. The apple cider vinegar does quiet but important work here, drawing minerals out of the bones during that 30-minute rest before the heat even comes on, so you get a genuinely nourishing, deeply flavored liquid without any shortcuts. Roasting the bones first at high heat builds that gorgeous, caramelized depth that makes the finished broth taste like it came from a serious kitchen. After 10 to 12 hours of lazy simmering, the result is a rich, amber broth layered with warmth from fresh ginger and turmeric and brightness from thyme, rosemary, and parsley. It's the kind of thing you'll want to sip straight from a mug on a cold afternoon, and it works beautifully as a base for soups, braises, or grains. Make a big batch, portion it into containers, and you'll have a clean, wholesome staple ready to pull from the fridge all week long.

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