Low Sodium Turmeric Beef Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time12 hr

This deeply amber, slow-simmered broth starts with beef bones roasted until deeply browned, then built up with carrots, celery, onion, and a full head of smashed garlic for savory depth. Fresh turmeric and ginger give the broth its warm color and peppery brightness, while thyme, rosemary, and parsley add an herbal backbone that rounds everything out. A splash of apple cider vinegar helps coax minerals and collagen out of the bones during the long, low simmer, and hours on the stove reward you with a broth that chills into a soft, jiggly gel — a sign you've hit that rich, gelatin-packed texture. Strained clean and skimmed of fat once cooled, it's a sippable, restorative base you can build soups and sauces on. Since you're in full control of the flavor from the pot to the bowl, it's an easy one to keep in your added salt–free rotation.

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Ingredients

8 servings

4 lb beef bones (knuckles, marrow bones, or a mix), cut into 2–3-inch pieces
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, roughly chopped
3 stalks celery, roughly chopped
1 medium yellow onion, quartered
6 cloves garlic, smashed
2-inch piece fresh turmeric root, thinly sliced (or 2 tsp ground turmeric)
2-inch piece fresh ginger, thinly sliced
4 sprigs fresh thyme
3 sprigs fresh rosemary
1 small bunch fresh parsley (stems and leaves)
2 bay leaves
1 tsp 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, or enough to cover bones by 2 inches

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a rimmed baking sheet and roast for 30–35 minutes, until deeply browned on the surface.
2
Transfer the roasted bones to a large stockpot (8-quart or larger). Pour off and discard any rendered fat from the baking sheet, then add 1 cup of the cold water to the hot baking sheet and scrape up any browned bits with a wooden spoon; pour this liquid into the pot.

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