Brodo Di Carne

• 1 kg stewing beef and some bones
• 4 litres water
• salt

Put the meat in a large pan with a little salt and cover with the 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,