Shellfish 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 firmly in the fridge and fills your home with an incredible savory aroma for hours. Every ingredient here is straightforward and land-based, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought broths and powdered bases. The process starts with roasting the bones at high heat until deeply browned, which builds a flavor foundation that no shortcut can replicate. Apple cider vinegar gets added early and sits with the bones before the heat even goes on, drawing out minerals and collagen for a broth that's genuinely nourishing, not just flavorful. Fresh ginger, turmeric, thyme, and parsley layer in warmth and brightness without overwhelming the beefy backbone. After a long, lazy simmer — just barely bubbling for up to twelve hours — what you get is something far richer than anything in a carton. Freeze it in small portions and you'll have a clean, wholesome base ready to go for soups, braises, sauces, or just sipping straight from a mug.
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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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