Black Pepper Free Turmeric Beef Bone Broth
Rich, golden, and deeply nourishing, this slow-simmered bone broth gets its gorgeous color and earthy warmth from fresh turmeric root and ginger — no black pepper anywhere in sight. For anyone navigating a pepper sensitivity or elimination protocol, finding a truly clean, store-bought broth is nearly impossible, since most commercial versions rely on peppercorns for their backbone of flavor. Here, that depth comes instead from roasted beef bones, aromatic vegetables, fresh herbs like thyme, rosemary, and parsley, and a long, lazy simmer that coaxes out every bit of gelatin and mineral richness the bones have to offer. The apple cider vinegar soak before cooking is a quiet but important step — it helps pull minerals from the bones into the liquid, making the finished broth as nourishing as it is flavorful. After 8 to 12 hours on the lowest possible heat, you end up with an amber-gold broth that sets to a satisfying jiggle when chilled, which is exactly what you want. Use it as a sipping broth, a base for soups and stews, or anywhere you'd reach for stock — just without the worry of hidden spices throwing off your day.
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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.
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