Carrageenan 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 stocks sneak in carrageenan as a thickener or stabilizer, which makes label-reading a frustrating chore for anyone avoiding it. This recipe sidesteps all of that by building every drop of body and richness the old-fashioned way: roasted knuckles, marrow bones, and oxtail simmered low and slow for up to twelve hours. The apple cider vinegar soak before the heat goes up is a smart trick that helps draw minerals and collagen out of the bones, giving you that signature gel without any additives whatsoever. Carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and a touch of turmeric layer in warmth and depth that no carton from the store can replicate. Once chilled and skimmed, you'll have a clean, glossy broth ready to sip straight from a mug, use as a soup base, or freeze in portions for months of easy cooking. When the finished broth sets up like jello overnight, you'll know you did it right.
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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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