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Author Notes: Meat broth is the base for many Italian dishes including soups and risottos. Homemade meat broth has the benefits of being able to control the amount of sodium added and the quality of the ingredients added (as well as a use for ends which would otherwise be discarded). A large pot can be made and frozen into smaller sealed containers for later use. —woo wei-duan
Serves 2.7 litres
- 1.4 kilos of meat and bones such as beef (shank, chuck, short plate, shin, marrow, brisket), chicken (leg, thigh, or wings), or veal- at least 500 grams should be meat
- 1 celery rib, rinsed and cut into 4 pieces
- 1 carrot, rinsed and cut into 4 pieces
- 1 onion, peeled, ends removed, and cut into 4 pieces
- 1 leek, sliced lengthwise, rinsed thoroughly and cut into 4
- 1 handful flat-leaf Italian parsley stems, rinsed
- 70 grams Parmigiano-Reggiano cheese rind
- sea salt
- Remove all the fat from the meat and discard. Rinse and dry the meat and place in a large pot with the rest of the ingredients.
- Add 3.5 litres of cold water to cover.
- Bring the mixture to boil over high heat, reduce the heat to below a simmer. You do NOT want to boil the mixture. Let the scum come to the surface of the water.
- Partially cover and skim the foam and oil that comes to the surface every half hour.
- Cook like this for 4 hours.
- When the time has elapsed, remove the pot from the heat and pour the broth through a fine strainer and allow to cool. Add salt to taste.
- You can make this in advance and refrigerate it. When it is cold, it is easy to remove any residual fat which rises to the surface.