Macadamia Free Beef Bone Broth
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 firmly when cold and fills your home with an incredible savory aroma for hours. This version starts with roasted beef bones, which adds a layer of caramelized, meaty depth that you simply cannot get from a store-bought carton. The apple cider vinegar soak before simmering is a smart step that helps draw minerals and collagen out of the bones, giving the finished broth that coveted, silky body. Aromatics like fresh ginger, turmeric, thyme, and parsley round out the flavor without overpowering the beefy base, making this broth genuinely versatile — sip it from a mug, use it as a cooking liquid, or build soups and sauces on top of it. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there is no label-reading anxiety involved. The long, gentle simmer does most of the work for you, and the batch freezes beautifully in small portions so you always have something nourishing on hand.
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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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