Rice Free Beef Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this slow-simmered bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Knuckles, marrow bones, and oxtail are roasted at high heat first, coaxing out that gorgeous deep-brown color and complex flavor before a single drop of water hits the pot. A splash of apple cider vinegar sits in the cold water for thirty minutes before the heat even goes on — a simple but important step that helps pull minerals and collagen from the bones. Aromatics like fresh ginger, turmeric, thyme, and parsley layer in warmth and brightness without overwhelming the beefy backbone of the broth. After a long, lazy simmer, what you end up with is an amber liquid that gels firmly in the fridge — that wobble is your proof that the collagen extraction worked exactly as it should. Since every ingredient here is naturally grain-free, there's no need to scrutinize labels or swap anything out; this is just honest, whole-food cooking from start to finish. Freeze it in small portions and you'll have a deeply nourishing base ready to pull out for soups, braises, or simply sipping from a mug on a cold afternoon.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!