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Prep Time:30 minsAdditional Time:8 hrsTotal Time:8 hrs 30 minsServings:10Yield:10 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:8 hrsTotal Time:8 hrs 30 minsServings:10Yield:10 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:8 hrs
Additional Time:
8 hrs
Total Time:8 hrs 30 mins
Total Time:
8 hrs 30 mins
Servings:10
Servings:
10
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4poundsbeef soup bones2tablespoonsextra-virgin olive oil4medium carrots, cut into 2-inch pieces4stalkscelery (with leaves), cut into 3-inch pieces2mediumonions, quartered2mediumtomatoes, halved1headgarlic, halved crosswise16cupscold water2tablespoonscider vinegar (see Tip)2sprigsthyme2bay leaves1tablespoonwhole black peppercorns1tablespoonkosher salt
Cook Mode(Keep screen awake)
Ingredients
4poundsbeef soup bones
2tablespoonsextra-virgin olive oil
4medium carrots, cut into 2-inch pieces
4stalkscelery (with leaves), cut into 3-inch pieces
2mediumonions, quartered
2mediumtomatoes, halved
1headgarlic, halved crosswise
16cupscold water
2tablespoonscider vinegar (see Tip)
2sprigsthyme
2bay leaves
1tablespoonwhole black peppercorns
1tablespoonkosher salt
Directions
Arrange racks in upper and lower thirds of oven; preheat to 400 degrees F.
Place soup bones on a rimmed baking sheet and drizzle with oil. Roast on the bottom rack for 30 minutes.
Transfer the bones and vegetables to a 10- to 12-quart stockpot. Add 1 cup water to the bone pan and scrape up any browned bits with a wooden spoon; add to the pot. Add the remaining 15 cups water, vinegar, thyme, bay leaves, peppercorns and salt. Cover and bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, covered, for 8 hours.
Remove the bones (if desired, remove any meat from the bones and save for another use). Strain the broth through a large sieve into a large bowl; discard the solids. Skim fat from the surface, if desired.
Tips
Adding a splash of vinegar to stock or broth before it starts simmering helps to break down collagen in the bones, which releases more gelatin. The additional gelatin improves the body, texture and flavor of the stock.To make ahead: Refrigerate for up to 1 week or freeze for at least 3 months.Equipment: 10- to 12-quart stockpot
The 7 Best Bone Broths, Tested and Reviewed
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)1Calories
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
