Brodo di Carne

To make beef consommé, the beef has to be boiled until the liquid is greatly reduced and it is this that gives it its name - consommé, French for consumed or reduced. Brodo is a very popular Italian soup, but it can also be used as stock in any type of cooking. To make it, take some beef and mince it to make it easier to extract all the juices and flavours from it. Place the minced beef in cold water with a bay leaf, some celery leaves, finely chopped carrots and onions, and some whole peppercorns. Bring to the boil and simmer for 2 to 3 hours until the brodo has reduced. The broth is the strained and can be clarified.