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Meat Broth
Brodo di Carne
Brodo di Carne
BROTH. You use it for soups, risotto, and to add liquid (and flavor) to meat and roasts. If you cook frequently, Broth is an indispensable ingredient and should never be missing from your refrigerator.
I admit that sometimes I use canned broth for cooking when I am busy and I don’t have the time to prepare my own. There are a few good organic broth makers in the grocery stores and they are fairly good tasting, for cooking.
But nothing on the market compares to a good homemade Meat Broth. Meat Broth in Italy is also served as a soup by itself with a little bit of pasta (angel hair, tortellini, or very small pasta shapes) added.
This recipe gives a very good tasting Broth for every use, flavored by the aromas of the vegetables and spices. The same recipe can be used to make Chicken Broth, or excellent Turkey Broth. Very good Broth is also produced by mixed meats (chicken, turkey, and beef together). I often add a little turkey to the pot (necks, breast, or leg) for extra flavor.
I admit that sometimes I use canned broth for cooking when I am busy and I don’t have the time to prepare my own. There are a few good organic broth makers in the grocery stores and they are fairly good tasting, for cooking.
But nothing on the market compares to a good homemade Meat Broth. Meat Broth in Italy is also served as a soup by itself with a little bit of pasta (angel hair, tortellini, or very small pasta shapes) added.
This recipe gives a very good tasting Broth for every use, flavored by the aromas of the vegetables and spices. The same recipe can be used to make Chicken Broth, or excellent Turkey Broth. Very good Broth is also produced by mixed meats (chicken, turkey, and beef together). I often add a little turkey to the pot (necks, breast, or leg) for extra flavor.
2 lb (approximately 1 kg) meat for broth, cut in large chunks, (including beef bones and turkey)
2 – 3 cloves
1 whole large onion
1 whole large carrot
2 celery sticks
1 little bunch of Italian parsley
1 tomato, whole
4 – 5 black pepper corns
bay leaf
pinch of nutmeg, freshly grated
1 tablespoon salt
2 – 3 cloves
1 whole large onion
1 whole large carrot
2 celery sticks
1 little bunch of Italian parsley
1 tomato, whole
4 – 5 black pepper corns
bay leaf
pinch of nutmeg, freshly grated
1 tablespoon salt
Place the meats in a large stockpot. Fill the pot with water approximately 1 gallon (4 liters). Stick the cloves on the surface of the onion.
Add the onion, carrot, celery, parsley, tomato, peppercorns, and bay leaf into the pot. Season with a pinch of nutmeg and add salt.
Bring the water to a boil. When the water starts boiling, using a slotted spoon, skim away the foam that forms on the surface. Cook until the meat is tender.
Remove the meat from the pot and set aside. The boiled meat can be used later for some wonderful recipes.
Filter the broth through a fine strainer to remove all the small particles and clarify it. Let the broth cool at room temperature.
When the broth gets cold, the fat will solidify on the surface. Remove most of the fat from the surface of the broth with a slotted spoon. Set the broth aside to use in your soups or other recipes.
Basics >> Meat Broth
INGREDIENTS
PREPARATION
