Low Sugar Herb & Ginger Sipping Bone Broth
Warm, deeply golden, and fragrant with ginger, turmeric, and fresh herbs, this sipping broth is the kind of thing that makes you feel genuinely taken care of from the inside out. A long, slow simmer coaxes rich minerals and collagen from the beef bones, while apple cider vinegar quietly does its work drawing out every last bit of goodness before the heat even kicks in. The aromatics — rosemary, thyme, garlic, fresh parsley — layer into something that smells incredible and tastes even better. Because every ingredient here is whole and unprocessed, there's no hidden sweetener to worry about, which is harder to avoid than you'd think in store-bought broths and packaged stocks. A finishing squeeze of lemon and a scatter of fresh chives brighten the whole thing right before serving. Sip it straight from a mug on a slow morning or use it as a deeply flavorful base for soups and grains — either way, it earns its place in your regular rotation.
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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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