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Homemade Beef Broth

Brodo di Manzo

Makes 2 1/2 to 3 quarts

Ingredients

1 pound beef skin

1 pound beef brisket

2 to 3 beef neck bones

1½ pounds chicken parts

1 tablespoon fine sea salt

4 to 5 sprigs flat-leaf parsley

3 sprigs fresh thyme

1 bay leaf

2 red onions, cut in half

2 carrots, peeled and quartered

2 ribs celery with leaves, cut in half

2 plum tomatoes, coarsely chopped

5 black peppercorns

Directions

Put all the meat and the chicken in a large stockpot and cover with cold water. Add the salt and bring to a boil. Skim off the foam with a slotted spoon.

Tie the parsley, thyme, and bay leaf together with kitchen string and add to the pot. Lower the heat to medium, and add all the remaining ingredients, and stir with a wooden spoon. Let the broth simmer for 2½ to 3 hours. (The chicken will cook faster than the other meat; remove it when tender, after about 1 hour. Let cool, and remove the meat from the bones to use in another dish.) As the broth cooks, skim off the foam that collects on the top with a slotted spoon.

When the meat is tender, remove it along with the bones and reserve for another use. Pour the broth and vegetables into a colander lined with damp cheesecloth set over another pot. Press on the solids with the back of a wooden spoon to release all the juices. Discard the solids. The broth is ready to use. It can be refrigerated for up to 1 week or frozen for up to 3 months.

Note: If you want clear broth, mix 1 large egg white with a cup of the cooled broth and return this mixture to the pot of strained broth. Bring both to a boil and, using a wire whisk, whisk the mixture vigorously until the residue begins to float to the surface. Let simmer gently, without stirring, to allow the residue to accumulate on the surface ; remove the residue with the slotted spoon.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.

This recipe is featured on show 1917 - Garden Soups.

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