Capsaicin Free Beef Bone Broth
Rich, deeply savory, and built for the long simmer, this beef bone broth is the kind of foundational recipe that makes everything else in the kitchen taste better. Knuckles, marrow bones, and oxtail are roasted until deeply browned before ever hitting the pot, which gives the finished broth that gorgeous amber color and complex, meaty depth. Apple cider vinegar gets added early and sits with the bones before the heat goes on — a quiet but important step that helps pull collagen and minerals out of the bones over the long cook. Ginger and turmeric bring warmth and a subtle earthiness without any heat, making this a genuinely flavorful broth that works beautifully for anyone who needs to avoid capsaicin entirely. So many store-bought broths and bouillons sneak in chili extract or spice blends that can be hard to spot on a label, so making your own from scratch is really the only way to be certain of what's in the pot. After ten to twelve hours of gentle simmering, you're left with something that gels firmly in the fridge — a sure sign the collagen extraction worked — and freezes in portions so you always have a clean, heat-free base ready to go.
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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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