Barley Free Beef Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this slow-simmered bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Roasting the bones first at high heat until they're deeply browned is the secret to that gorgeous amber color and complex, meaty depth you just can't get from a carton. A splash of apple cider vinegar goes into the pot early on, giving it time to gently pull minerals and collagen from the bones during a long, lazy simmer — the payoff is a broth that sets up like jelly when chilled, which is exactly what you want. Carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and a touch of turmeric round out the flavor without muddying it, keeping everything clean and aromatic. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based additives — every single ingredient is straightforward and easy to verify. It's endlessly versatile once it's done: sip it from a mug, use it as a base for soups and stews, or stash it in the freezer in small portions so you always have something homemade on hand. A batch this good makes it genuinely hard to go back to store-bought.
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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.
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