Italian Beef Stock/Brodo

Simmer meat/bones in water, skim scum, add vegetables, tomato, and parsley. Simmer 3 hours, strain, reduce if needed.

Soup Beef Italian

Estimated Nutrition

Calories

kcal / serving

0 kcal total

Carbs

per serving

0 g total

Fat

per serving

0 g total

Protein

per serving

0 g total

Cook Time

180

minutes

Serves

1.4

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

1000

Beef Broth

Meat

310

Beef

Lean, shin and leg, chuck and blade, skirt/stew meat and flank/shank

NutsSeeds

sprigs

Parsley

Vegetables

pieces

Carrot

Peeled

pieces

Onion

Peeled

stick

Celery

pieces

Tomato

Very ripe fresh or 1 canned plum, or 2 tsp tomato purée

Method

Put the meat and/or bones into a stock pot and cover with 2.3 litres of cold water.

Add the vegetables, tomato and parsley and simmer gently for 3 hours.

Bring slowly to the boil, turn down the heat so that the stock simmers gently, and skim off the scum that rises to the surface.

Strain and, if necessary, return to a clean pot and boil fiercely to reduce the stock to the required amount.