Seed Oil Free Herb & Ginger Sipping Bone Broth

Total time4 hr 45 min

Prep time15 min

Cook time4 hr

Seed Oil Free 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 nourished from the inside out. Every ingredient here is whole and recognizable — beef bones, garden vegetables, aromatics, and nothing else — so there's no need to scrutinize a label or wonder what's hiding in the base. Seed oils have a way of sneaking into packaged broths and stocks under vague names, but when you make it from scratch like this, you're in complete control of what goes into your mug. The apple cider vinegar soak before simmering is a smart step that helps pull minerals from the bones, and the long, low simmer does the rest of the work while your kitchen fills with an incredible aroma. A squeeze of lemon and a scatter of fresh chives at the end brighten the whole thing just enough without complicating it. Sip it straight from a mug, use it as a base for soups, or keep a jar in the fridge for whenever you need something restorative and real.

About Fig

Fig 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

4 servings

2 lb beef bones (knuckle, marrow, or neck bones)
2 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!