Spiced Turmeric Beef Broth

This bone broth is a lovely golden colour thanks to the turmeric and the aromatics which are boosted by the spices. Each one adds a special warming flavour and fragrance to the broth. The initial brief boiling ensures that the broth remains clear. The recipe makes about 6 quarts (6 L), enough for twenty-four 1-cup (250 mL) servings
Yield 24 Servings Prep. Time 50 min Cooking Time 540 min Total Time 590 min


Here are the following ingredients:

  • 8 lb (3.5 kg) Beef Soup Bones, 2- to 3-inch (5 to 7.5 cm) pieces
  • 2 heads garlic, cut in half crosswise
  • 1 large bunch kale, trimmed, stems left on
  • ⅓ cup (75 mL) thinly sliced gingerroot
  • 2 tbsp (30 mL) thinly sliced fresh turmeric root (or 1 tsp/5 mL ground turmeric)
  • 1 tbsp (15 mL) coriander seeds
  • 2 tsp (10 mL) EACH fenugreek seeds and whole black peppercorns

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Place beef bones in a minimum 12-quart (12 L) stockpot. Add enough cold water to cover by 2 inches (5 cm). Bring to a boil over high heat; boil, uncovered, for 15 minutes. Drain and discard the water.

  2. Rinse the bones under cool water, carefully removing any scum clinging to the bones. Wash out the pot and return the bones to pot. Add 8 quarts (8 L) water and return to a boil over high heat. Remove any scum that rises to the surface with a large spoon, then turn down to a simmer. Gently simmer broth for 7 to 11 hours, maintaining a water level of 3 inches (7.5 cm) above the bones by adding water as needed, until flavour is developed.

  3. Stir in garlic, kale, ginger, turmeric, coriander seeds, fenugreek seeds and peppercorns. Gently simmer for 1 hour.

  4. Drain the broth through a colander or large sieve into a large bowl or another pot, pressing down on the solids. Discard solids. Use immediately or let broth cool. Store in airtight containers in the refrigerator for up to 3 days or freeze for up to 6 months.