How to Make Marge's Bone Broth - A Step-by-Step Guide

Marge's Bone Broth is a nourishing and comforting recipe that has been passed down through generations in my family. This homemade bone broth is rich in flavor and packed with nutrients, making it the perfect base for soups, stews, and other delicious dishes. It is also incredibly easy to make, requiring just a few simple ingredients and a bit of time to simmer on the stove.

One of the best things about Marge's Bone Broth is that it is made using bones from high-quality, grass-fed ani...

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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

Information

  • Prep Time: 30 mins
  • Additional Time: 14 hrs
  • Total Time: 14 hrs 30 mins
  • Servings: 12
  • Yield: 3 quarts

  • 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.
  • Nutrition

    48 cal.

    • Total Fat: 0g
    • Sodium: 50mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 2g
    • Vitamin C: 19mg
    • Calcium: 59mg
    • Iron: 1mg
    • Potassium: 479mg