Paleo Beef Bone Broth
Rich, deeply savory, and built entirely from whole-food ingredients, this bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Every element — from the knuckles and marrow bones to the carrots, celery, ginger, and turmeric — is exactly what ancestral eating is all about: real food, nothing processed, nothing hidden. Roasting the bones first at high heat develops a deep, caramelized flavor that store-bought broth simply cannot replicate, and the apple cider vinegar soak before simmering helps pull collagen and minerals out of the bones over those long, slow hours on the stove. The result is a broth that gels firmly when chilled — that wobble is your proof that the collagen extraction worked and that you've made something genuinely nourishing. Sip it straight from a mug, use it as the base for soups and stews, or freeze it in small portions so you always have a clean, grain-free, additive-free liquid on hand. This is the kind of recipe you make once, fall in love with, and then batch-cook on repeat every few weeks.
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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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