This deeply nourishing bone broth combines the healing power of slow-simmered bones with the anti-inflammatory benefits of turmeric and ginger. The long simmer extracts maximum nutrients and collagen, while the warm spices create a comforting, golden broth that's perfect for sipping or enjoying as a light meal with vegetables.
Ingredients
- 3-4 pounds Beef Soup Bones
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Turmeric
- 2 teaspoons Ginger
- 1 teaspoon Redmond Real Salt
- 1/2 teaspoon Black Pepper
- 1/3 cup Vegetable Soup Blend
- 2 tablespoons Extra Virgin Olive Oil
- 12-16 cups filtered water
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Roast beef soup bones on a rimmed baking sheet for 40-45 minutes, turning once halfway through.
- Transfer roasted bones to a large slow cooker or stockpot. Add apple cider vinegar and let sit for 30 minutes to help extract minerals.
- Add turmeric, ginger, salt, and black pepper to the pot. Cover with 12-16 cups filtered water, ensuring bones are completely submerged.
- Bring to a gentle boil, then reduce heat to low. Simmer for 18-24 hours, skimming foam occasionally during the first few hours.
- During the last hour of cooking, add vegetable soup blend and let simmer until vegetables are tender.
- Strain broth through fine-mesh strainer, discarding solids. Stir in extra virgin olive oil and adjust seasoning to taste.
Notes
- Can substitute Beef Soup Bones from different cuts for varied flavor profiles.
- Add Bay Leaves or Thyme during simmering for additional flavor depth.
- Broth will keep refrigerated for up to 5 days or frozen for 6 months.
- The Vegetable Soup Blend contains dried vegetable flakes that do not need rinsing or pre-soaking.
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