Homemade Meat Broth

Brodo di Carne


Preparation info

  • Difficulty


  • Makes about

    2 quarts

    of broth

Appears in

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.

Total Time from Start to Finish: 3 hours and 15 minutes


  • 2 carrots
  • 1 ripe fresh tomato or 1 whole peeled canned tomato
  • 1 medium yellow onion
  • 8 beef marrowbones
  • 1 ½ to 2 pounds neck or rib veal bones
  • 1 pound veal breast or shoulder
  • 1 pound beef chuck
  • 1 small frying chicken
  • 1 tablespoon salt
  • 2-3 celery stalks
  • 1 Italian flat leaf parsley sprig
  • 1 tablespoon whole black peppercorns


  1. 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 skimmer remove the scum that rises to the surface. Cover the pot and cook at a very gentle simmer for at least 3 hours.
  2. Pour the broth through a strainer and, once the steam has subsided, put it in the refrigerator. The broth will keep in the refrigerator for only two days so it is best to freeze it. As soon as the broth has chilled and a layer of fat has solidified on the surface, take it out of the refrigerator and lift the fat off with a slotted spatula or spoon. Pour the broth in ice cube trays. Once it is frozen you can pop the cubes out and store them in the freezer in zip lock bags for up to 2 months.