Black Pepper 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 beautifully in the fridge and transforms everything it touches. Most store-bought broths and even many homemade recipes lean heavily on black pepper for warmth, but this version skips it entirely without sacrificing a single layer of flavor. Instead, fresh ginger and ground turmeric bring gentle heat and earthiness, while roasted knuckle bones, marrow bones, or oxtail deliver that signature savory depth. The apple cider vinegar soak before simmering is a smart technique that helps pull minerals and collagen from the bones, so you end up with a broth that's genuinely nourishing and noticeably silky. Aromatics like thyme, parsley, bay leaves, and a full head's worth of smashed garlic round everything out into something complex and comforting. After a long, lazy simmer — anywhere from ten to twelve hours — what you get is a kitchen-filling aroma and a broth worth sipping straight from a mug. Freeze it in small portions and you'll have a flavor-packed base ready to go for soups, braises, grains, or anything else that deserves a serious upgrade.
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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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