Citrus Free Beef Bone Broth
Rich, deeply savory, and built for the long game, this beef bone broth is the kind of kitchen project that rewards patience with something genuinely nourishing. Many store-bought broths and bouillons sneak in citrus-derived flavors, ascorbic acid, or natural flavor blends that can be hard to trace — making a homemade batch the cleanest, most reliable option. Here, the depth comes entirely from roasted bones, aromatics like garlic, thyme, and fresh ginger, and a splash of apple cider vinegar that gently coaxes minerals and collagen out of the bones over a long, slow simmer. The turmeric adds a warm, earthy undertone and a gorgeous amber hue without any citrus in sight. Roasting the bones first is the move that separates a flat broth from one that smells like it's been simmering in a Parisian kitchen all day — those deeply browned surfaces are pure flavor. When the finished broth gels in the fridge, you'll know the collagen extraction worked, and that silky texture is exactly what makes it so good for sipping straight, building soups, or braising just about anything. Make a big batch, freeze it in portions, and you'll have a clean, citrus-free foundation ready to go for months.
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!