This deeply flavorful broth begins with 3–4 pounds of mixed beef bones—knuckle, neck, and marrow bones are ideal for extracting collagen and rich umami. The bones are roasted or sautéed in olive oil to enhance their depth before simmering.

The aromatic base includes roughly chopped onion, carrot, and celery, which lend sweetness and balance. Apple cider vinegar helps draw minerals from the bones, while bay leaf and fresh herbs like thyme and rosemary infuse the broth with earthy, herbal notes. Everything is gently simmered in 12 cups of water, allowing time to coax out every bit of flavor and nutrition. Salt to taste finishes the blend.

Perfect for sipping, cooking, or freezing, this broth is a comforting, nutrient-rich staple with timeless appeal.