Citrus Free Turmeric Beef Bone Broth
Rich, deeply savory, and glowing with that signature amber-gold color, this slow-simmered bone broth is the kind of thing that makes your whole kitchen smell incredible for hours. The real star here is fresh turmeric root, which layers in an earthy warmth and a gorgeous hue without any citrus to muddy the flavor — a genuine win for anyone navigating a citrus-free lifestyle, since so many store-bought broths and seasoning blends sneak in lemon juice or citric acid as a preservative. Roasting the bones first at high heat builds a deep, meaty backbone before anything even hits the pot, and the apple cider vinegar soak helps pull minerals and collagen from the bones for that coveted jiggly, gelatin-rich finish. Aromatics like ginger, garlic, rosemary, and thyme round everything out into something that tastes genuinely complex despite being made from humble ingredients. Whether you're sipping it straight from a mug, using it as a base for soups, or deglazing a pan, this broth punches well above its weight. The long, lazy simmer — anywhere from eight to twenty-four hours — does most of the work for you, so patience is really the only skill required.
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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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