Homemade Beef Broth / Brodo di Manzo


  • 1lb beef shin bones
  • 2-3 beef neck bones
  • 1 tbsp coarse sea salt
  • 4 to 5 sprigs flat leaf parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 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


  1. Put all the meat bones 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.
  2. 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 2 to 3 hours, skimming any foam that collects with a slotted spoon. Let cool, and remove any meat from the bones to use in another dish
  3. 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.
  4. 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 was featured on Season 19 - Episode 1917.

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