Paraben Free Beef Bone Broth
Rich, slow-simmered bone broth is one of those kitchen projects that rewards patience in the most satisfying way — a deeply amber, collagen-packed liquid that gels beautifully when chilled and transforms everything it touches. Every ingredient here is whole and unprocessed, from the knuckle and marrow bones to the fresh thyme, parsley, ginger, and turmeric, which means there's no need to second-guess labels or worry about synthetic preservatives sneaking into your pot. Roasting the bones first at high heat builds a caramelized depth of flavor that you simply can't get any other way, and deglazing the pan captures every last bit of that savory goodness. The apple cider vinegar does quiet but important work during the long soak, helping draw minerals out of the bones before the heat even comes on. A bare, lazy simmer over 10 to 12 hours is the real secret — low and slow keeps the broth clear and lets the collagen release gradually into the liquid. Once chilled, that firm gel is your proof that the process worked exactly as it should. Portion it into freezer containers and you'll have a clean, nourishing base ready to pull out for soups, braises, or a warming mug on its own.
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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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