Beef broth is a stable ingredient for making many types of fresh stuffed pasta, risotto and a multitude of Italian recipes.
This basic preparation is one of the most important for Italian cooks.
Cooking time: 3 to 6 hours
- 16 cups water
- 10 oz beef
- ¼ hen, or capon
- 1 stalk celery
- 1 onion
- 1 clove
- 1 carrot
- 5 stalks parsley
Note: We recommend that you use one or a combination of the following cuts of beef: chuck, hanger, round, flank steak, beef shank. For the capon or hen meat, any part of the bird will work. You can even use a whole bird if it has been cleaned well and had its interiors removed.
- To prepare the broth, begin by filling an earthenware, or otherwise thick-bottomed pot, with cold water.
- Add the meat and let it sit for about 30 minutes. If you like stronger flavors, you can add beef bones to the pot as well.
- Then place the pot over very low heat and bring to a simmer.
- Salt lightly and begin to skim the pot with a skimmer or slotted spoon, removing any impurities that have risen to the top.
- Once the broth is completely clean and clear, remove the pot from the heat and let cool.
- Then bring back to a simmer over low heat, adding the celery, peeled carrot and parsley.
- Push the clove into the onion, so that it will be easy to remove at the end of cooking.
- Cover the pot and cook over very low heat for at least 3 hours, or longer, if necessary.
- Just before removing the pot from the heat, salt the broth with coarse sea salt.
- Then filter the broth through a chinois.
- Let the broth cool down to room temperature.
- A layer of fat should form on the top of the broth.
- Use a slotted spoon to remove some or all of the fat, depending on whether you want a fat-free broth or not.
Source: Academia Barilla