Nutmeg Free Beef Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time30 min

5.0

(5)

Rich, slow-simmered beef bone broth is one of those kitchen projects that rewards patience with something genuinely extraordinary — a deeply amber, collagen-packed liquid that gels solid in the fridge and transforms everything it touches. The process starts by roasting knuckles, marrow bones, or oxtail at high heat until the cut surfaces turn a deep, caramelized brown, which is the foundation of that complex, savory flavor. A splash of apple cider vinegar goes into the pot early and sits for a full 30 minutes before the heat even comes on, quietly pulling minerals from the bones while you go about your day. Carrots, celery, onion, garlic, fresh thyme, parsley, bay leaves, ginger, and a touch of ground turmeric round out the aromatics — warming and earthy without a single ingredient that would cause concern for anyone avoiding nutmeg or other warm spices that sneak into so many store-bought broths and seasoning blends. The long, lazy simmer of 10 to 12 hours does the heavy lifting, coaxing out collagen and flavor until the broth is glossy and impossibly rich. Once chilled and skimmed, what you're left with is a clean, versatile base you can sip straight from a mug, use to braise vegetables, or build a sauce around. Freeze it in small portions and you'll always have something genuinely nourishing within arm's reach.

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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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