Brazil Nut Free Beef Bone Broth
Rich, deeply savory, and built entirely from whole, unprocessed ingredients, this bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Knuckles, marrow bones, and oxtail are roasted until deeply browned before a long, slow simmer coaxes out every bit of collagen and mineral goodness — that signature gel when chilled is your proof it worked. Apple cider vinegar gets a 30-minute head start in the pot, gently pulling minerals from the bones before the heat even comes on, which is a small step that makes a real difference. Carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and a touch of turmeric layer in warmth and complexity without any need for packaged seasonings or store-bought shortcuts. For anyone navigating tree nut allergies, homemade broth like this is a relief — commercial stocks and bouillons can be processed in facilities handling all kinds of allergens, but every ingredient here is straightforward and easy to verify. The finished broth is endlessly versatile: sip it from a mug, use it as a base for soups and braises, or stir it into grains for an instant flavor upgrade. Make a full batch, freeze it in portions, and you'll have a clean, nourishing staple on hand for months.
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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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