Eggless Beef Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time30 min

5.0

(5)

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 beautifully in the fridge and makes everything it touches taste better. The process starts by roasting the knuckles, marrow bones, or oxtail at high heat until they're deeply browned, which builds the kind of savory depth you simply can't shortcut. A splash of apple cider vinegar goes into the pot early, giving it time to draw minerals from the bones during a 30-minute rest before the heat even comes on. Aromatics like fresh ginger, turmeric, thyme, parsley, and a whole quartered onion layer in warmth and complexity without any fuss. The long, lazy simmer — anywhere from 10 to 12 hours — does all the heavy lifting, and the payoff is a broth so rich it sets like jello when chilled, which is exactly what you want. Since the entire recipe is built from bones, vegetables, and pantry staples, there's nothing hidden to worry about — it's naturally free of eggs and any processed additives. Freeze it in one- or two-cup portions and you'll have a nourishing, flavor-packed base ready to pull out for soups, braises, or just a warm mug on a cold afternoon.

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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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