Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that makes you feel taken care of from the inside out. Fresh ginger, turmeric, rosemary, thyme, and a generous handful of parsley do all the heavy lifting here — no flavor packets, no shortcuts, and absolutely nothing artificial. That matters a lot when you're avoiding monosodium glutamate, since so many store-bought broths and bouillon cubes rely on it as a core ingredient. Every bit of savory depth in this recipe comes from slow-simmered beef bones, aromatic vegetables, and a splash of apple cider vinegar that helps coax minerals and richness out of the bones naturally. The technique is straightforward — blanch the bones first to keep the broth clean and clear, then let everything simmer low and slow until the liquid turns a gorgeous deep gold. A squeeze of lemon and a scatter of fresh chives at the end brighten the whole cup without adding anything you'd need to second-guess. Sip it straight from a mug on a cold afternoon or use it as a clean, flavorful base for soups and grains.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
