Cashew 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 solid in the fridge and melts into pure savory gold the moment it hits heat. The process starts by roasting the bones at high heat until they're deeply browned, which builds that complex, meaty backbone you just can't get from a store-bought carton. A splash of apple cider vinegar goes into the pot early, giving it time to draw minerals out of the bones during a 30-minute rest before the long simmer even begins. Carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and a touch of turmeric layer in warmth and earthiness without muddying the broth's clean, beefy character. The whole thing simmers low and slow for up to 12 hours — no rushing, no shortcuts — and the result is something genuinely nourishing that you can sip straight from a mug or use as the foundation for soups, braises, and sauces. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution anxiety involved — just honest, whole-food cooking from start to finish. Freeze it in small portions and you'll have liquid gold on hand whenever you need it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!