BHA & BHT Free Beef Bone Broth
Rich, slow-simmered bone broth is one of those kitchen projects that rewards patience in the most satisfying way — a deeply amber, collagen-packed liquid that gels firmly in the fridge and fills your whole kitchen with an incredible savory aroma. Many store-bought broths and bouillons rely on synthetic preservatives like BHA and BHT to extend shelf life, which makes finding a clean option on the shelf genuinely frustrating. This recipe sidesteps all of that entirely, built from nothing but real bones, fresh vegetables, and a handful of whole herbs and spices you can see and recognize. Roasting the bones first at high heat develops that deep, meaty flavor before anything even hits the pot, and the apple cider vinegar soak helps pull minerals and collagen from the bones during the long simmer. Fresh ginger and turmeric add a subtle warmth and complexity that makes this broth feel nourishing in a way that a carton from the store simply never does. After 10 to 12 hours of gentle bubbling, you're left with something genuinely homemade — strained clean, chilled overnight, and ready to use as a base for soups, braises, or just a warm mug on a cold afternoon. Freeze it in small portions and you'll always have a preservative-free, wholesome broth on hand whenever you need it.
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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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