Almond Free Beef Bone Broth
Rich, slow-simmered bone broth is one of those kitchen projects that rewards patience in the most satisfying way. Knuckles, marrow bones, and oxtail are roasted until deeply browned before ever hitting the pot, which builds that dark, complex flavor you just can't rush or fake. A splash of apple cider vinegar goes into the water at the start — it gently draws minerals and collagen from the bones during a 30-minute rest before the heat even comes on. From there, a long, lazy simmer with carrots, celery, onion, garlic, ginger, turmeric, and fresh herbs does all the heavy lifting, filling your kitchen with an aroma that's equal parts cozy and restorative. The whole ingredient list is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, whole-food ingredients from start to finish. You'll know you've nailed it when the chilled broth sets up like soft jello, a sure sign of serious collagen extraction. Sip it straight from a mug, use it as a base for soups and braises, or freeze it in small portions so you always have something genuinely good on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 4 lb beef bones (knuckles, marrow bones, and/or oxtail)
- 2 tbsp apple cider vinegar
- 3 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 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 1 tsp salt, plus more to taste
- 12 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a large rimmed baking sheet or roasting pan. Roast for 25–30 minutes, turning once halfway through, until the bones are deeply browned on the cut surfaces.
- 2
Transfer the roasted bones to a large stockpot (12-quart or larger). Pour off and discard any rendered fat from the roasting pan, then add 1–2 cups of the cold water to the hot pan and scrape up the browned bits with a wooden spoon. Pour this liquid into the stockpot.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!