Brodo di Carne

Name: Brodo di Carne (Beef stock)
Yield: Makes about 3 litres
Cuisine: Italian
Ingredients: 1 kg stewing beef and some bones; 1 kg stewing beef and some bones; 2 carrots, cut in pieces; salt; 2–3 celery stalks, coarsely chopped; 1 onion, halved; 1 tbsp black peppercorns; 4 bay leaves

Beef stock

Preparation info

Makes about
3 litres

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

A beef stock should be made from the meat of a mature animal, and a bone with marrow can be added if you want to thicken the broth. If the full flavour of the beef is to be savoured in the stock, it is advisable to mince the meat first.

Ingredients

1 kg stewing beef and some bones
salt
2 carrots, cut in pieces

Europe
Italy
Stock
Gluten-free
Mediterranean

Method

Put the meat in a large pan and cover with 4 litres lightly salted water. Bring to the boil and skim off the froth from the surface. Add the remaining ingredients and allow to simmer for 2–3 hours, skimming occasionally. Strain the stock into a bowl, check the seasoning and leave to cool.

Remove the solidified fat from the surface of the stock. Keep in the fridge and use within 4–5 days