Brodo di carne

Meat stock

Preparation info

  • Makes about

    1.5 litres

    • Difficulty


Appears in


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.


  • 800 g (1 lb 12 oz) veal or beef bones (and meat or meat off-cuts)
  • 1 large white onion, peeled and quartered
  • 1 leek, roughly chopped
  • 1 celery stalk with leaves, cut into large chunks
  • 1 large carrot, peeled and cut into large chunks
  • 1 tomato, quartered
  • about 6 whole parsley stalks
  • 2 bay leaves
  • a few black peppercorns


    Rinse the bones and put them into a large pot with the meat or meat off-cuts. Cover with about 3 litres (12 cups) of cold water and bring to the boil. Skim the surface of any scum with a slotted spoon. Add the rest of the ingredients and simmer for about 2 hours. Strain through a fine sieve and discard the solids. If you are not using the stock immediately, cool before transferring to a suitable container and refrigerating. Remove and discard any fat that solidifies on the surface of the stock in the refrigerator. The stock will keep for a couple of days in the refrigerator. It can also be frozen when cooled, for future use.