Hazelnut Free 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 firm in the fridge and transforms everything it touches. This version starts by roasting the bones at high heat until they're beautifully browned, which builds a savory depth that no store-bought carton can replicate. A splash of apple cider vinegar goes into the pot early, giving it time to draw minerals and collagen from the bones before the long simmer even begins. Aromatics like fresh ginger, turmeric, thyme, and parsley layer in warmth and brightness without overpowering the beefy backbone of the broth. The ingredient list is completely straightforward — beef bones, vegetables, herbs, and spices — so there's no need to scan labels or worry about hidden nut-based additives sneaking in. After 10 to 12 hours of gentle bubbling, what you're left with is something genuinely nourishing: clean, bold, and endlessly versatile for soups, braises, or sipping straight from a mug. Make a big batch, freeze it in portions, and you'll have liquid gold on hand for months.

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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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