Brodo
From ib4doc 16 years ago
- 240 minutes to make
- Serves 10
This is a rich Italian meat stock with unrivaled flavor. Once you try it you will always have some on hand!
Ingredients
- 1 pound beef scraps shopping list
- 1 pound beef and/or veal bones shopping list
- 1 pound beef tongue, cut into 4 or 5 pieces shopping list
- 1 (4 to 5 pound) stewing hen, cut into 6 pieces shopping list
- 1 onion, coarsely chopped shopping list
- 1 carrot, coarsely chopped shopping list
- 1 celery rib, coarsely chopped shopping list
- 10 to 12 quarts cold water shopping list
- salt and pepper shopping list
How to make it
- Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly.
- Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface.
- After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool.
- Refrigerate stock in small containers for up to a week or freeze for up to a month.
People Who Like This Dish 4
- zena824 Somewhere, USA, AR
- jenniferbyrdez Kenner, LA
- canadiangirlrox Windsor, CA
- cny78 Colorado Springs, CO
- deedeec Seattle, WA
- ib4doc Ormond Beach, FL
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The Rating
Reviewed by 4 people-
I'm glad I looked. I had now idea what Brodo was. This is a very good recipe for beef stock. I make mine almost the same way but using oxtail instead of beef tongue and I always throw in the obligatory bay leaf :)
deedeec
in Seattle loved it
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Boy, Im glad I looked too... wasnt sure what this was but now I know....I really like this... will try this very soon..
zena824
in Somewhere, USA loved it
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