Pork Free Beef Bone Broth
Rich, deeply savory, and built entirely from beef bones and fresh aromatics, this broth is the kind of kitchen project that rewards patience in the most satisfying way. Roasting the knuckles, marrow bones, or oxtail first until they're deeply browned is the secret to that gorgeous amber color and complex, meaty depth you just can't get from a carton. A splash of apple cider vinegar goes into the pot before the long simmer, helping draw collagen and minerals out of the bones so the finished broth gels firmly when chilled — that wobble is exactly what you're after. Carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and a touch of turmeric round out the flavor without overpowering the beef, making this broth versatile enough to sip straight from a mug or use as a base for soups, stews, and braises. Every ingredient here is straightforwardly pork-free, so there's no need to scrutinize labels or worry about hidden additives the way you might with store-bought options. The 10-to-12-hour simmer sounds like a commitment, but most of that time is completely hands-off — just a gentle bubble on the back burner while you go about your day. Freeze it in small portions and you'll have a deeply nourishing, clean-ingredient broth ready to pull out 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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