Peanut 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 firmly in the fridge and fills your whole kitchen with an incredible savory aroma. The process starts by roasting knuckles, marrow bones, or oxtail at high heat until they're beautifully browned, which builds a flavor foundation that no store-bought carton can touch. A splash of apple cider vinegar goes into the pot early, giving it time to draw minerals out of the bones during a 30-minute rest before the heat even comes on. From there, carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and a touch of turmeric layer in warmth and complexity over a long, gentle simmer. The whole thing is naturally free from nuts and nut-derived ingredients — every component is a straightforward whole food, so there's no label-reading anxiety here. Once strained, chilled, and de-fatted, what you're left with is a glossy, mineral-rich broth that's as good sipped straight from a mug as it is as a base for soups, braises, or grains. Make a big batch, freeze it in portions, and you'll have liquid gold on hand for months.
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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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