This bone broth can be used in soups or for sipping! The roasted vegetables and ginger enhance the flavor of this broth. The roasting step is mandatory and something I recommend you do for most of your broths. It adds a superior flavor and deepens the color of your broth. There’s something magical about a thick, dark, gelatinous broth. Feels the healthiest of all. This broth is similar in taste to pho, so it will pair very well with any Asian style dish. Poured over noodles, like low carb Konjac, would taste just right! Or use it for egg drop soup or carrot soup.

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Roasted Ginger Beef Broth

Roast whatever vegetables and bone marrow or knuckle cuts that you have on hand. A variety of mash-ups will work just great! I used the basics for this recipe; onions, celery, and carrots. Then added extra ginger to really bring out that flavor. 

If you want a heartier broth, add more beef bones to your roasting pan. I always recommend using the highest quality bones. Preferably, from free range, grass-fed cows. 

Course Side Dish, Soup

Prep Time 5 minutes

Cook Time 2 hours

Total Time 2 hours 5 minutes

Servings 4

Ingredients

• 1-2 Lbs Beef Knuckle or Marrow Bones
• 2 Tbsps Avocado Oil
• 1-2 Onions
• 2-3 Celery Stalks
• 1-2 Carrots
• 5 1 Inch knobs Turmeric, peeled
• 7 1 Inch knobs Ginger, sliced in half
• 2 Tbsps Peppercorns
• 2 Tbsp Fennel *Optional*
• 1 Tbsp Apple Cider Vinegar
• 2 Bay Leaves

Instructions

1. Heat oven to 400 degrees. Add bones and slightly chopped vegetables to roasting pan. Brush lightly with oil and sprinkle with salt and pepper. 

   

2. Roast until browned. About 45 minutes. 

   

3. Add roasted bones and vegetables to Instant Pot. Also add spices, apple cider vinegar, and cover with water to max fill line. Cook on high for two hours. 

   

4. Once cooked, strain broth and add to large glass jars for storage.  

   

5. Drink up, use in recipes, or store in the refrigerator for later use! Will last 3-4 days in the fridge. 

   

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