Brodo
Makes about 2 litres of beef stock
- 1 kg of beef bones and chuck steak
- A bouquet garni of your favourite herbs
- 1 stalk of celery
- 1 white or brown onion (apparently a charcoal-roasted onion is ideal)
- 1 carrot
- Several parsley stalks
Place the ingredients (whole or chopped in half to fit the saucepan) in a large pot with a lid and cover with cold water. Bring very, very slowly to the boil and when you first see some scum appearing, remove it with a slotted spoon, but then you can cover the pan and let it bubble away oh so slowly for the next couple of hours and up to three.
Add a pinch of salt if you like, but consider also leaving out salt so you have more control over your seasoning depending on the dish you’re using it with.
If you are using a piece of meat, remove it when it is tender and set it aside to use as you like. Remove the vegetables and herbs. If you’re in no rush, a good thing to do is to let the pot cool and remove the layer of fat on the surface when it has cooled and solidified. Then strain the broth through a muslin cloth over a colander for a nice, clear broth to use in risotto, soups, stews, sauces or for making tortellini in brodo. Transfer into small containers for freezing so you have some always on hand. Couldn’t be easier.
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