Coconut Free Beef Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this slow-simmered bone broth is the kind of kitchen project that rewards patience in the most satisfying way. 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 you just can't get from a carton. A splash of apple cider vinegar sits in the pot for a full 30 minutes before the heat goes on — a simple but important step that helps pull minerals and collagen from the bones, which is exactly why a well-made batch gels firmly in the fridge. Aromatics like fresh ginger, turmeric, thyme, and parsley layer in warmth and brightness without overpowering the beef, making this broth genuinely versatile for soups, braises, or sipping straight from a mug. Every single ingredient here is straightforward and plant- or animal-derived with zero tropical oils or hidden additives to worry about, so what you see in the pot is exactly what ends up in your cup. The long, lazy simmer — anywhere from 10 to 12 hours — does most of the work while you go about your day, and the payoff is a freezer stocked with rich, nourishing broth ready to go whenever you need it.
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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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