Unlock the Secret to Liquid Gold: Homemade Turmeric Bone Broth
There’s nothing quite like a warm, comforting mug of homemade bone broth. It’s more than just a soup base; it’s a nourishing elixir, rich in health-boosting gelatin and essential minerals. This recipe takes it a step further, infusing the classic broth with the antioxidant and anti-inflammatory power of golden turmeric. Perfect for sipping on its own, fortifying your favorite recipes, or keeping the dreaded keto-flu at bay, this is one kitchen staple you’ll want to make on repeat.
MAKES: 6 to 8 cups
PREPARATION TIME: 10 minutes
COOKING TIME: 2 hours or more
Ingredients
• Carrots: 2 medium, 120 g / 4.2 oz, peeled and cut into thirds
• White onion: 1 large, 150 g / 5.3 oz, halved
• Garlic: 4 to 6 cloves, halved
• Celery stalks: 2 large, 128 g / 4.5 oz, cut into thirds
• Oxtail or assorted bones: 3.3 pounds / 1.5 kg
• Apple cider vinegar or lemon juice: 2 tablespoons / 30 ml
• Bay leaves: 3
• Whole allspice: 3
• Fine sea salt: 1 tablespoon / 17 g
• Fresh turmeric: 2-inch / 5 cm piece, sliced, or 1 teaspoon turmeric powder
• Water: 8 to 10 cups / 1.9 to 2.4 L, enough to cover
Instructions
1. (Slow Cooker Method)
2. Combine all . Place the carrots, onion, garlic, celery, bones, apple cider vinegar, bay leaves, allspice, salt, and turmeric into your slow cooker. Pour in enough water to cover the , ensuring not to fill the cooker more than 3/4 full.
3. Cook the broth. Cover with the lid and cook on high for 4 to 5 hours or on low for 8 to 10 hours.
4. Separate meat and bones. Carefully remove the oxtail with tongs. Shred the meat from the bones using a fork (save this delicious meat for other meals!). Return the bones to the slow cooker.
5. Continue the simmer (optional). For a richer, more gelatinous broth, continue to cook the bones on low for up to 48 hours. This step is optional but highly recommended for maximum nutrient extraction.
6. Strain and store. Once the broth has cooled enough to handle, pour it through a fine-mesh sieve to remove all bones, vegetables, and spices. Store in airtight containers in the refrigerator for up to 5 days, or freeze in smaller portions for long-term use.
Nutritional Information
• Serving Size: 1 cup / 240 ml
• Calories: 72 kcal
• Protein: 3.6 g
• Fat: 6 g
• Total Carbs: 0.9 g
• Fiber: 0.2 g
• Net Carbs: 0.7 g
• Macronutrient Ratio: 76% Fat, 20% Protein, 4% Carbs
• Note: Nutritional values are an estimate and can vary based on the type of bones and cooking time.
Pro Tips
• For a deeper, richer flavor, roast your bones and vegetables on a baking sheet at 400°F / 200°C for 30-45 minutes until golden brown before adding them to the cooker.
• Once chilled, a layer of fat (tallow) will solidify on top. You can easily scrape this off and discard it, or save it for high-heat cooking.
• Freeze your broth in ice cube trays for perfectly portioned amounts to add a flavor boost to sauces, grains, or sautés.
• For a more gelatin-rich broth, add a few chicken or pig’s feet to the mix. They are an inexpensive and effective way to boost collagen.
FAQ
Q: How do I get a more gelatinous bone broth
A: For a more gelatin-rich broth, you can extend the cooking time on low for up to 48 hours. The recipe also suggests adding a few chicken or pig’s feet, which are an inexpensive and effective way to boost collagen.
Q: Can I use powdered turmeric instead of fresh
A: Yes, you can. The ingredients list specifies that you can use either a 2-inch piece of fresh, sliced turmeric or 1 teaspoon of turmeric powder.
Q: What is the best way to store this bone broth
A: Store the cooled broth in airtight containers in the refrigerator for up to 5 days. For longer-term storage, freeze it in smaller portions or in ice cube trays for easy use in other recipes.
Q: Why add apple cider vinegar to bone broth
A: The apple cider vinegar is an acidic ingredient that helps draw out the valuable minerals and collagen from the bones during the long cooking process, resulting in a more nutrient-dense broth.
