This nourishing bone broth combines the healing properties of slow-simmered bones with the anti-inflammatory benefits of turmeric and ginger. Perfect for sipping on its own or using as a base for soups.
Ingredients
- 3-4 lbs Beef Soup Bones
- 2 tbsp Apple Cider Vinegar
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tbsp Turmeric
- 1 tsp Ginger
- 2 Bay Leaves
- 1 tbsp Redmond Real Salt
- 1/2 tsp Black Pepper
- Water to cover
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Roast beef soup bones at 425°F for 30-40 minutes until browned.
- Transfer bones to a large slow cooker or stockpot. Add apple cider vinegar and let sit for 30 minutes to help draw minerals from the bones.
- Add vegetables, turmeric, ginger, bay leaves, salt, and pepper. Cover with water by 2 inches.
- Simmer on low for 18-24 hours in slow cooker, or on stovetop at lowest setting. Skim foam occasionally.
- Strain broth through fine-mesh strainer. Cool completely before refrigerating. Remove fat layer if desired.
Notes
- Add Black Pepper to help with turmeric absorption.
- Try adding Ginger Root instead of ground ginger for a fresher flavor.
- Store in refrigerator up to 5 days or freeze in portions for up to 6 months.
- The broth should gel when chilled due to the collagen from the bones.
.png)
.png)
