AIP Friendly Beef Bone Broth
Rich, slow-simmered bone broth is one of the most nourishing things you can make from scratch, and this version is built entirely from whole, unprocessed ingredients that fit cleanly within an autoimmune-supportive way of eating. The process starts by roasting the bones at high heat until deeply browned, which builds a savory, complex base before a single drop of water is added. A splash of apple cider vinegar goes into the pot during the long simmer — a simple trick that helps draw minerals and collagen out of the bones and into the broth itself. Fresh ginger and turmeric bring gentle warmth and color without relying on any nightshade spices that are typically avoided on this kind of protocol. After 10 to 12 hours of lazy, low bubbling, the liquid turns a deep amber and smells absolutely incredible — and once chilled, a properly made batch will set into a firm gel, which is exactly what you want to see. This recipe makes 8 servings, so it's worth batch-cooking and freezing in small portions so you always have a gut-friendly, healing base ready for soups, braises, or sipping straight from a mug.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!