Nightshade Free Slow-Simmered Bone Broth
Rich, deeply savory, and built on nothing but bones, aromatics, and time, this slow-simmered broth is the kind of kitchen project that rewards patience in the most satisfying way. The bones are roasted first at high heat until deeply browned, which builds a complex, meaty backbone that no store-bought carton can replicate. Apple cider vinegar gets added early and sits with the bones before the heat even turns on, gently drawing out minerals and collagen for a broth that turns silky and almost gelatinous once chilled ā exactly what you want. Carrots, celery, onion, garlic, and a lineup of fresh herbs keep the flavor bright and layered without a single nightshade in sight, making this a genuinely safe base for soups, braises, and sauces when tomatoes, peppers, and potatoes are off the table. Turmeric and fresh ginger add a subtle warmth and golden hue that feels nourishing in every sense of the word. After 10 to 12 hours of lazy simmering, what you get is a clear, amber broth that you can sip straight from a mug or use as the foundation for almost anything. Make a big batch, portion it into containers, and you'll have a deeply flavorful, clean-ingredient staple ready to pull from the fridge all week long.
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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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