Nightshade Free Beef Bone Broth
Rich, deeply savory, and built for the long game, this beef bone broth is the kind of kitchen project that rewards patience with something genuinely nourishing. Roasting the bones first at high heat coaxes out deep, caramelized flavor before a single drop of water hits the pot — that step alone makes all the difference. The apple cider vinegar does quiet but important work during the soak, helping pull minerals and collagen from the bones so the finished broth gels beautifully when chilled. Aromatics like fresh ginger, turmeric, thyme, and parsley keep things fragrant and complex without a single tomato, pepper, or potato in sight, making this completely free of the nightshade family that can be so hard to avoid in savory cooking. Many store-bought broths and bouillons sneak in tomato paste or paprika-based seasonings, so making your own is really the only way to be certain. After a long, lazy simmer and a good overnight chill, you'll have a glossy, amber broth ready to sip straight from a mug or use as the backbone of soups, braises, and sauces. Freeze it in small portions and you'll always have something deeply flavorful 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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