Gut Friendly 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. Knuckles, marrow bones, and oxtail are roasted until deeply browned before ever hitting the pot, which builds a complex, savory depth you simply can't get from a carton. The apple cider vinegar soak before simmering is a quiet but important step — it helps draw minerals and collagen out of the bones over the long cook, giving you that signature gel when the broth chills. Aromatics like fresh ginger, turmeric, thyme, and parsley layer in warmth and brightness without overwhelming the beefy base. A low, lazy simmer for 10 to 12 hours is what separates a truly nourishing broth from a thin, forgettable stock — the goal is just a few lazy bubbles, never a rolling boil. When your finished broth sets up like jello in the fridge, that's the collagen doing exactly what it should, and it's a genuinely good sign. Sip it straight from a mug, use it as a base for soups and braises, or freeze it in small portions so you always have something wholesome ready to go.

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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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