Marge'S Bone Broth Recipe

Name: Marge'S Bone Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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).
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.

2421

kcal

Calories

136

Fat

Carbs

226

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 pounds beef bones, such as oxtail, short rib, knuckle, and shank, 6 quarts water, 2 tablespoons red wine vinegar, 3 onions, coarsely chopped, and more.

Yes, Marge'S Bone Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marge'S Bone Broth

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