Mustard Free Beef Bone Broth
Rich, deeply savory, and built on nothing but honest ingredients, this slow-simmered bone broth is the kind of kitchen project that rewards your patience in the most satisfying way. Roasting the bones first at high heat coaxes out a deep, caramelized flavor before they ever hit the pot, and deglazing the pan means none of those browned bits go to waste. Apple cider vinegar, fresh ginger, turmeric, and a handful of aromatics round out the flavor while supporting that long, mineral-rich extraction — no shortcuts, no fillers, and absolutely nothing that could sneak in a mustard derivative. Store-bought broths and bouillons are notorious for hiding unexpected seasonings and spice blends, so making your own from scratch is genuinely the safest and most delicious route. The 10-to-12-hour simmer draws collagen from the knuckles, marrow bones, and oxtail until the finished broth gels firmly when chilled — that wobble is your sign that you nailed it. Use it as a warming sip on its own, a base for soups and braises, or a flavor-packed liquid for cooking grains. Make a big batch, freeze it in portions, and you'll have a clean, homemade staple on hand whenever you need it.
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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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