Marge's Bone Broth
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3180 g
Beef Bones2 tbsps
Red Wine Vinegar3 stalks
Celery (coarsely chopped)1 tbsp
Whole Black PeppercornsDirections:
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
3
Transfer bones to a 12-quart stockpot
4
Pour off fat from baking sheets, reserving 1 tablespoon
5
Add water and vinegar to pot and bring to a boil
6
Reduce heat and gently simmer, skimming off foam occasionally, 1 1/2 hours
7
Meanwhile, arrange onions, carrots, celery, and garlic on baking sheet (from roasting bones) and drizzle with reserved fat
8
Roast vegetables, tossing occasionally, until softened, about 40 minutes
9
Add vegetables to pot with bones, then stir in parsley, thyme, bay leaves, peppercorns, and mushrooms
10
Keep heat low enough that liquid barely simmers, and cook 12 hours (overnight)
11
Strain soup through a fine-mesh sieve and discard solids
12
Skim any remaining foam and taste broth
13
To intensify flavor, transfer soup to a clean pot and boil to desired concentration