BHA & BHT Free Turmeric Beef Bone Broth
Rich, deeply savory, and glowing with golden color, this slow-simmered bone broth is the kind of thing that makes your whole kitchen smell incredible for hours. The bones are roasted first to develop serious depth of flavor before they ever hit the pot, and a splash of apple cider vinegar draws out minerals during a long, gentle simmer that can run anywhere from eight hours to a full day. Fresh turmeric root and ginger give the broth its signature warmth and that gorgeous amber hue, while carrots, celery, onion, garlic, and a bundle of fresh herbs round everything out into something genuinely complex. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought broths and stocks are a constant source of frustration — those additives show up in commercial products far more often than you'd expect. This recipe sidesteps all of that by relying entirely on whole, unprocessed ingredients with nothing hidden in the list. The finished broth gels beautifully when chilled, which is a sign of real collagen extraction and a texture you simply won't find in a carton. Sip it straight, use it as a base for soups and braises, or freeze it in portions so you always have a clean, preservative-free option on hand.
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 →Ingredients
8 servings
- 4 lb beef bones (knuckles, marrow bones, or a mix), cut into 2–3-inch pieces
- 2 tbsp apple cider vinegar
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!