Chicken Free Beef Bone Broth
Rich, deeply savory, and built entirely from beef bones and fresh aromatics, this broth is the kind of kitchen project that rewards patience in the most satisfying way. Roasting the knuckles, marrow bones, or oxtail first until they're deeply browned is the move that sets this apart from anything you'd pour out of a carton — that caramelization is pure flavor. Apple cider vinegar gets added early and sits with the bones before the heat even goes on, gently pulling minerals and collagen out of the bone structure over time. From there, a low, lazy simmer with carrots, celery, onion, garlic, ginger, turmeric, and fresh herbs does the slow work of building something genuinely nourishing. The finished broth should turn a deep amber and gel firmly in the fridge — that wobble is your sign that the collagen extraction worked exactly as it should. Store-bought broths often rely on poultry as a base or filler, so making your own from scratch is the only way to be truly certain of what's in the pot. Sip it straight, use it as a base for soups and braises, or freeze it in small portions so you always have something exceptional on hand.
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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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