Name: Brodo di carne (Meat stock)
Yield: Makes about 1.5 litres (6 cups)
Cuisine: Italian
Ingredients: 1 tomato, quartered; about 6 whole parsley stalks; 1 large carrot, peeled and cut into large chunks; 1 large white onion, peeled and quartered; 800 g (1 lb 12 oz) veal or beef bones (and meat or meat off-cuts); a few black peppercorns; 1 leek, roughly chopped; 1 celery stalk with leaves, cut into large chunks; 2 bay leaves

Preparation info

Makes about
1.5 litres

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a light stock used for cooking risottos and serving pasta in broth. It is also used in place of water for adding to long-cooked meat dishes, for a more concentrated flavour. Tougher cuts of meat can also be used in place of the bones, as they soften after a long cooking time. The meat can be served with green herb sauce* and anchovy sauce.