Tree Nut 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 in the fridge and transforms everything it touches. The process starts with roasting knuckles, marrow bones, or oxtail at high heat until they're beautifully browned, which builds the kind of savory depth you simply can't get from a store-bought carton. Apple cider vinegar gets added early and sits with the bones before the heat even goes on, gently coaxing minerals and collagen out of the marrow over the long simmer ahead. Aromatics like fresh ginger, turmeric, thyme, and parsley layer in warmth and brightness without competing with that core beefy richness. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety — just honest, whole-food cooking from start to finish. The 10-to-12-hour simmer is mostly hands-off, making it an ideal weekend project, and the finished broth freezes beautifully in small portions so you always have some on hand. Sip it straight from a mug, use it as a base for soups and braises, or stir it into grains — once you've made a batch this good, going back to the boxed stuff feels like a real step down.
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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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