Oats Free Beef Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this beef bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Knuckles, marrow bones, and oxtail are roasted until deeply browned before a long, slow simmer coaxes out every bit of collagen and mineral goodness — the result is a broth that gels firmly when chilled, which is exactly what you want. A splash of apple cider vinegar works quietly in the background, helping draw minerals from the bones before the heat even comes on. Aromatics like fresh ginger, turmeric, thyme, and parsley layer in warmth and depth without any processed additives or fillers to worry about. For anyone navigating grain sensitivities, store-bought broths and stocks can be a minefield of hidden thickeners and ambiguous "natural flavors," but every single ingredient here is straightforward and easy to verify. The 10-to-12-hour simmer sounds like a commitment, but most of that time is completely hands-off — just a lazy bubble on the stove while your kitchen fills with an incredible aroma. Freeze it in small portions and you'll have a clean, nourishing base ready for soups, braises, or sipping straight from a mug 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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