Name: Homemade Meat Broth (Brodo di Carne)
Total time: 3 h 15 min
Yield: Makes about 2 quarts of broth
Cuisine: Italy
Ingredients: 1 ½ to 2 pounds neck or rib veal bones; 1 ripe fresh tomato or 1 whole peeled canned tomato; 1 pound beef chuck; 1 pound veal breast or shoulder; 1 small frying chicken; 2 carrots; 1 tablespoon whole black peppercorns; 1 medium yellow onion; 1 tablespoon salt; 1 Italian flat leaf parsley sprig; 8 beef marrowbones; 2-3 celery stalks

Preparation info

Makes about
2 quarts
of broth

Difficulty
Easy
Ready in
3 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

A homemade Italian meat broth is a delicate, light broth made with a combination of raw meats and vegetables. A stock is usually more intense and concentrated and is made with oven-baked bones and vegetables.

Ingredients

2 carrots
1 ripe fresh tomato or 1 whole peeled canned tomato
1 medium yellow onion

Method

Peel the carrots, and the fresh tomato. Peel the onion and cut it in half. Put all the ingredients in a large stockpot and add enough cold water to cover by 2 inches. Cover the pot and place over high heat. When the water begins to boil turn the heat down to very low and using a