Fructose Free Beef Bone Broth
Rich, slow-simmered beef bone broth is one of those kitchen projects that rewards patience with something genuinely nourishing and deeply satisfying. The long simmer — up to 12 hours — coaxes collagen from knuckles, marrow bones, and oxtail until the finished broth gels firmly when chilled, which is exactly the sign you want that it's been done right. For anyone managing fructose sensitivity, store-bought broths and stocks can be a minefield of hidden sweeteners, fruit-derived ingredients, and ambiguous "natural flavors," so making your own from scratch is the smartest move. Every ingredient here — bones, carrots, celery, onion, garlic, herbs, ginger, turmeric, and a splash of apple cider vinegar — is straightforward and easy to vet. The vinegar isn't just a flavor note; it actively helps draw minerals out of the bones during that initial 30-minute rest before the heat goes on. Roasting the bones first at high heat builds a deep, savory backbone that no shortcut can replicate. Freeze it in small portions and you'll have a clean, gut-friendly base ready to go for soups, braises, or simply sipping from a mug on a cold afternoon.
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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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