Sesame Free Beef Bone Broth
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 solid in the fridge and melts into pure savory gold when reheated. The process starts by roasting the bones at high heat until they're beautifully browned, which builds that complex, meaty depth you just can't get from a shortcut. Apple cider vinegar gets added early and sits with the bones before the heat even goes on, coaxing out minerals and helping break down the collagen over the long simmer ahead. Carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and turmeric round out the pot with layers of warmth and earthiness — no hidden sauces, no pre-made seasoning blends, nothing that could sneak in sesame in any form. Store-bought broths and stocks can be surprisingly tricky to vet, with shared production lines and ingredient lists that bury allergens in flavoring blends, so making your own from scratch is genuinely the cleanest route. After 10 to 12 hours of lazy bubbling, what you're left with is something far more nourishing and flavorful than anything in a carton. Freeze it in small portions and you'll have a versatile, wholesome base ready for soups, braises, or just a warming mug on a cold afternoon.
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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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