Nitrate & Nitrite Free Beef Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Commercially prepared broths and stocks are notorious for sneaking in cured or preserved ingredients that bring unwanted additives along for the ride — making a homemade version the smartest move for anyone keeping a clean pantry. Here, the depth of flavor comes entirely from roasting the bones until they're deeply browned, then coaxing out every bit of goodness with a long, slow simmer and a splash of apple cider vinegar to help draw minerals from the marrow. Aromatics like fresh thyme, parsley, ginger, and turmeric do the heavy lifting on flavor, so there's no need for anything processed or preserved. The result is a glossy, amber broth that gels beautifully when chilled — that firm wobble is your sign that the collagen extraction worked exactly as it should. Sip it straight from a mug, use it as a base for soups and braises, or freeze it in small portions so you always have something wholesome on hand. Once you've made a batch this good, reaching for a carton at the store is going to feel like a serious downgrade.
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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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