Lupin 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 solid in the fridge and melts into pure savory gold the moment it hits heat. Every ingredient here is straightforward and whole: beef bones, fresh vegetables, aromatics like ginger and turmeric, and a splash of apple cider vinegar that works quietly in the background to pull minerals out of the bones during that initial 30-minute rest. Roasting the bones first at high heat is the move that sets this recipe apart, building a layer of caramelized depth that you simply cannot get from a shortcut. The long, lazy simmer — anywhere from 10 to 12 hours at barely a bubble — is what coaxes out all that collagen, giving you a broth that's genuinely nourishing rather than just flavored water. Because everything goes in from scratch, there's no guesswork about hidden additives or fillers that can sneak into store-bought versions. The finished broth stores beautifully in the fridge for up to five days or freezes in convenient portions for up to three months, making it an incredibly practical base for soups, braises, or just a warm mug on a cold afternoon. If the pot gels firmly overnight, you've done everything right.

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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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