Name: Marge's Bone Broth
Prep time: 30 min
Total time: 14 h 30 min
Yield: 3 quarts
Ingredients: 7 pounds beef bones, such as oxtail, short rib, knuckle, and shank; 6 quarts water; 2 tablespoons red wine vinegar; 3 onions, coarsely chopped; 3 carrots, coarsely chopped; 3 stalks celery, coarsely chopped; 1 head garlic, cloves separated and peeled; 2 cups parsley leaves; 12 sprigs fresh thyme; 2 bay leaves; 1 tablespoon whole black peppercorns; ⅓ cup dried mushrooms, such as porcini

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 2

Arrange bones on 2 rimmed baking sheets and roast, turning occasionally, until well browned, about 45 minutes. Transfer bones to a 12-quart stockpot. Pour off fat from baking sheets, reserving 1 tablespoon. Add water and vinegar to pot and bring to a boil. Reduce heat and gently simmer, skimming off foam occasionally, 1 1/2 hours.
Step 3

Meanwhile, arrange onions, carrots, celery, and garlic on baking sheet (from roasting bones) and drizzle with reserved fat. Roast vegetables, tossing occasionally, until softened, about 40 minutes.
Step 4

Add vegetables to pot with bones, then stir in parsley, thyme, bay leaves, peppercorns, and mushrooms. Keep heat low enough that liquid barely simmers, and cook 12 hours (overnight).
Step 5

Strain soup through a fine-mesh sieve and discard solids. Skim any remaining foam and taste broth. To intensify flavor, transfer soup to a clean pot and boil to desired concentration.

Nutrition Facts

Per Serving:

48 calories; protein 2.4g; carbohydrates 10.2g; fat 0.4g; sodium 50.1mg. Full Nutrition

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Ingredients

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Nutrition Facts

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Ingredients

Directions

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