Herb & Ginger Sipping Bone Broth
Total time4 hr 45 min
Prep time15 min
Cook time4 hr
4.7(26)
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Learn more →Ingredients
4 servings
- 2 lb beef bones (knuckle, marrow, or neck bones)
- 2 tbsp apple cider vinegar
- 10 cups cold water
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 1 (2-inch) piece fresh ginger, sliced
- 1 (1-inch) piece fresh turmeric, sliced, or 1 tsp ground turmeric
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- ½ bunch fresh parsley (stems and leaves)
- 2 bay leaves
- 1 tsp sea salt, plus more to taste
For serving
- 1 tbsp fresh lemon juice (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the beef bones in the stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water to remove any grey foam or impurities. Rinse the pot as well.
- 2
Return the cleaned bones to the pot. Add the apple cider vinegar and 10 cups cold water. Let the bones soak for 20 minutes — this helps draw minerals from the bones before heat is applied.
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