This golden bone broth combines the healing properties of slow-simmered bones with the anti-inflammatory power of turmeric. The result is a deeply nourishing broth that supports gut health and overall wellness with every warming sip.
Ingredients
- 3 pounds Beef Soup Bones
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Turmeric
- 2 teaspoons Ginger
- 1 teaspoon Black Pepper
- 2 teaspoons Redmond Real Salt
- 4 cloves garlic, smashed
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 Bay Leaves
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Roast beef bones at 425°F for 45 minutes, turning once halfway through.
- Transfer roasted bones to large stockpot and cover with 12 cups water. Add apple cider vinegar and let sit 30 minutes.
- Add turmeric, ginger, black pepper, salt, garlic, onion, carrots, celery, and bay leaves. Bring to gentle boil, then reduce heat to low and simmer partially covered for 18-24 hours, skimming foam occasionally.
- Strain through fine mesh strainer, discarding solids. Season with additional salt if needed.
- Cool completely before storing in refrigerator up to 1 week or freezer up to 6 months.
Notes
- The Black Pepper helps increase turmeric absorption
- Add Ashwagandha powder or other adaptogenic herbs in final hour of cooking
- Frozen broth can be used directly in soups without thawing
- A layer of fat will solidify on top when chilled, which can be removed or left for extra richness
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