Rye Free Beef Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time30 min

Rich, deeply savory, and built entirely from whole, unprocessed ingredients, this beef 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 until deeply browned, which builds the complex, meaty backbone that makes this broth so much more than a simple stock. A splash of apple cider vinegar draws minerals out of the bones during a long, gentle simmer, while carrots, celery, onion, garlic, fresh herbs, ginger, and turmeric layer in warmth and depth without a single grain or filler in sight. For anyone navigating grain sensitivities, store-bought broths and bouillons can be a minefield of hidden additives and ambiguous flavorings — making a batch from scratch like this puts you fully in control of every ingredient. The 10-to-12-hour simmer is mostly hands-off, and the payoff is a glossy, amber broth that gels firmly when chilled — a sure sign of serious collagen extraction. Sip it straight from a mug, use it as the base for soups and braises, or freeze it in small portions so you always have something nourishing on hand. Once you see how clean and flavorful homemade broth can be, it's hard to go back to anything from a carton.

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Ingredients

8 servings

4 lb beef bones (knuckles, marrow bones, and/or oxtail)
2 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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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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