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Marge's Bone Broth Recipe

Recipe by: 106a802496d678ba

"Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook
  • Ready In14 h 30 m
  • 1Preheat oven to 400 degrees F (200 degrees C).
  • 2Arrange 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.
  • 3Meanwhile, 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.
  • 4Add 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).
  • 5Strain 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.
Ingredients
  • 12 servings
  • 48 cals
  • 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
  • 1/3 cup dried mushrooms, such as porcini
Nutrition

Amount per serving ( 5 total)

  • Calories:
    48
    2%
  • Fat:
    0.4
    < 1%
  • Carbs:
    10.2
    3%
  • Protein:
    2.4
    5%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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