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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 48 Calories

Ingredients

• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 3 carrots, coarsely chopped
• 6 quarts water
• 12 sprigs fresh thyme
• 1 head garlic, cloves separated and peeled
• 7 pounds beef bones, such as oxtail, short rib, knuckle, and shank
• 3 onions, coarsely chopped
• 3 stalks celery, coarsely chopped
• 2 cups parsley leaves
• ⅓ cup dried mushrooms, such as porcini

Recipe Instructions

Step 1

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

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.