Gelatin Free Slow-Simmered Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

4.9

(10)

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Ingredients

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
10–12 cups cold water, enough to cover bones by 2 inches

Instructions

1
Heat the oven to 425°F (220°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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