Low Sodium Slow-Simmered Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

This deeply savory bone broth starts with beef bones roasted until deeply browned, then simmered low and slow with carrots, celery, onion, and garlic for hours until the liquid turns a rich amber color. Fresh thyme, rosemary, and parsley layer in herbal depth, while a bit of fresh ginger and warm turmeric give the broth a subtle golden glow and gentle spice. The long, patient simmer coaxes out that deep, gelatin-rich body you want from a proper broth, and a splash of apple cider vinegar at the start helps draw out flavor from the bones themselves. Once strained, the broth chills into a clean, sippable base you can spoon into soups, stews, or sauces, or drink on its own. Because you control exactly how it's finished at the end, this version is an easy one to keep in your added salt–conscious kitchen. It's a solid make-ahead staple worth having stocked in the fridge or freezer at all times.

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Ingredients

8 servings

3 lb mixed beef bones (knuckles, marrow bones, and/or oxtail)
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
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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
4 sprigs fresh thyme
3 sprigs fresh rosemary
4 sprigs fresh parsley
1 tbsp fresh ginger, thinly sliced
1 tsp ground turmeric
2 bay leaves
1 tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
10–12 cups cold water, enough to cover bones by 2 inches

Instructions

1
Heat the oven to 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 30 minutes, until deeply browned on the underside. Flip and roast for another 15 minutes, until browned on the second side.
2
Transfer the roasted bones to a large stockpot (8-quart or larger). Pour off any excess fat from the baking sheet, then add a splash of water to the hot pan and scrape up the browned bits; pour this liquid into the pot.

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