Brodo broth beef recipe - Authentic Italian meat stock
A classic and authentic Italian beef and chicken brodo recipe, simmered with fresh vegetables for a rich, comforting flavor. Perfect for serving with tortellini, cappelletti, or passatelli, this broth is light, clear, and full of depth. Save the tender meats and veggies for delicious leftovers!
Servings: 4 people
Calories: 950kcal
Equipment
- 1 Chopping board
- 1 Knight to cut the veggies and the beef
- 1 Tall pot for stock enough big to hold the water and the rest of the ingredients
- 1 Slotted spoon
- 1 Fine sieve
- 1 Cheesecloth
Ingredients
Ingredients to make 1,522 Litre Broth (51.48 US fluid ounces)
- 500 gr Chicken leg with bone 17,64 oz
- 630 gr Beef shanks 22.23 oz
- 500 gr Beef ribs 17,64 oz
- 260 gr around one Beef bone 9.18 oz
- 200 gr Celery 7.055 oz
- 200 gr Carrots 7.055 oz
- 300 gr Onion 10.58 oz
- 4 Cloves
- 4 Whole black peppercorns
- 2 Bay leaves
- 4 lt Water 135.26 US fluid ounces
Instructions
- Wash properly all the veggies. Cut the carrots, celery and onion into quarters. Pierce the onion with the cloves and set it aside.
- Cut the beef shank into chunks. Add the meats, the vegetables, along with the bay leaves, and black pepper in a tall pot- follow this order. This way you'll have a uniform cooked meat.
- Cover all the ingredients with cold water. Cook over high heat for 30 minutes. Remove any scum that appears on top of the water with slotted spoon.
- Once it starts boiling, lower the heat to medium. From this point the beef brodo needs to simmer - not to boil. Let it simmer for 3 hours, skimming off any scum that appears on the surface of the brodo (broth). It's ready when the meats are super tender.
- Once ready strain the broth on a large bowl, through a fine sieve lined with cheeseclothl. Remove the meats and few carrots, and set them aside. Discard the rest.
- Now the broth is ready to be used in multiple was. However I like to do an extra step, which is to remove the extra fat that the broth has. This technique achieve a lighter and beautiful clear broth that is perfect to serve along with tortellini or any fresh pasta.
- Start by letting the broth cool completely in a cold spot in your home- like a balcony or a cooler room- making sure it’s covered with a lid. Once cooled, transfer it to a fridge and leave it overnight. By the next day, a firm layer of fat will have formed on top. Simply remove the yellowish layer of fat using a slotted spoon and discard it. Before using it, make sure to warm up the broth, then cook the pasta directly in it for the best flavor.
Notes
Storage
The Broth can be made one day in advance. Make sure to warm it up when used as a base for the recipe you're making. I like to store my brodo, once is cold, in clean glasses storage jar. It stays fresh in the fridge for up to 4 days. Another way to store this Italian beef broth, is to freeze it. This method is my allay in the kitchen, as it allow me to have the broth on hand whenever I need it. I like to portion up the broth into ice cube tray, this way I take the portion I need.brodo, broth, comfort food, cozy dinner, meat, stock, winter, winter dinner
