Seeds 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 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 ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out; the recipe works exactly as written. The process starts with roasting the bones at high heat until they're deeply browned, which builds a layer of complex, meaty flavor before the long simmer even begins. Apple cider vinegar gets added early and sits with the bones for 30 minutes before the heat goes on — a simple trick that helps draw minerals and collagen out of the bones for a richer, more nourishing result. Aromatics like fresh ginger, turmeric, thyme, and parsley round out the flavor without any fuss, giving the broth a subtle warmth and brightness that plain water-and-bones versions just can't match. After 10 to 12 hours of gentle simmering, you strain everything out and are left with something that's genuinely versatile — sip it from a mug, use it as a base for soups and stews, or add it anywhere stock is called for. The finished broth keeps in the fridge for up to five days or freezes beautifully in small portions, making it one of the most practical things you can spend a lazy weekend cooking.

About Fig

Fig 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!