Candida Diet Friendly Beef Bone Broth
Rich, slow-simmered bone broth is one of the most nourishing things you can make when you're navigating a candida-focused eating plan, and this version is built entirely around ingredients that support that goal. Roasting the bones first at high heat develops a deep, amber color and a savory complexity that makes the finished broth taste like it came from a serious restaurant kitchen. The apple cider vinegar isn't just a pantry trick — it sits with the bones for a full 30 minutes before heat is applied, drawing out minerals and collagen that give the broth its signature gel when chilled. Anti-inflammatory additions like fresh ginger, turmeric, and garlic layer in subtle warmth without any sugar, starch, or processed ingredients that could work against your dietary goals. The long, low simmer — anywhere from 10 to 12 hours — is what separates a truly restorative broth from a thin, watery stock, so patience here is genuinely rewarded. Sip it straight from a mug, use it as a base for soups, or cook vegetables in it to add depth to simple meals throughout the week. A batch freezes beautifully in small portions, so all that effort keeps paying off long after the pot comes off the stove.
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!