Capsaicin Free Slow-Simmered Bone Broth
Rich, deeply savory, and built on nothing but wholesome aromatics and slow time, this bone broth is the kind of thing that makes your whole kitchen smell incredible for hours. Many store-bought broths and bouillons sneak in spice blends or flavor enhancers that can trigger sensitivity to capsaicin, so making your own from scratch is genuinely the safest and most satisfying route. The heat here comes only from the oven ā roasting the bones at high temperature first is what unlocks that gorgeous deep amber color and complex, meaty flavor before a single drop of water is added. Apple cider vinegar does quiet, important work during the long simmer, drawing minerals out of the bones and giving the finished broth a subtle roundness without any sharpness. Fresh ginger, turmeric, thyme, rosemary, and parsley layer in warmth and earthiness in a way that feels nourishing rather than spicy ā every ingredient is accounted for and nothing is hidden. After 10 to 12 hours of lazy, barely-there bubbling, what you end up with is a glossy, collagen-rich liquid that's as good sipped straight from a mug as it is used as a base for soups, grains, or braises. Make a big batch, portion it into containers, and you'll have something genuinely useful ā and completely safe ā waiting in the fridge all week.
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Learn more āIngredients
8 servings
- 3 lb mixed 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
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 sprigs fresh parsley
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 2 bay leaves
- 1 tsp fine sea salt, plus more to taste
- 10ā12 cups cold water, enough to cover bones by 2 inches
Instructions
- 1
Heat the oven to 425Ā°F (220Ā°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 30 minutes, until deeply browned on the underside. Flip and roast for another 15 minutes, until browned on the second side.
- 2
Transfer the roasted bones to a large stockpot (8-quart or larger). Pour off any excess fat from the baking sheet, then add a splash of water to the hot pan and scrape up the browned bits; pour this liquid into the pot.
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