Marge's Bone Broth Popular Recipes

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Marge's Bone Broth

"Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories."

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
• 1/3 cup dried mushrooms, such as porcini

Instructions :

Prep : 30M	Cook : 12M	Ready in : 14H30M

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

Notes :

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