Seed Oil Free Beef Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time30 min

5.0

(5)

Rich, slow-simmered bone broth is one of those foundational 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. Every single ingredient here is exactly what it sounds like: beef bones, fresh vegetables, herbs, and spices. There are no industrial shortcuts, no refined vegetable or seed oils hiding in the ingredient list, which makes this a genuinely clean, whole-food preparation from start to finish. The apple cider vinegar does quiet but important work, drawing minerals out of the bones during that 30-minute rest before the heat even comes on. Roasting the bones first at high heat builds a deep, meaty flavor base that a raw-bone broth simply can't match, and the long, lazy simmer — anywhere from 10 to 12 hours — is what coaxes all that collagen into the liquid. Ginger and turmeric add a subtle warmth and golden hue without overpowering the savory backbone. Freeze it in small portions and you'll have a nourishing, oil-free cooking liquid or sipping broth ready to go for months.

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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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