Meat broth for tortellini
Unlock the Flavor: Mastering Classic Meat Broth
There’s something incredibly comforting and nourishing about a rich, homemade meat broth. It’s the foundation of countless delicious meals, from hearty soups and stews to flavorful risottos and braised dishes. Today, we’re sharing our recipe for Classic Meat Broth, a time-honored Italian tradition that will elevate your cooking to a whole new level. Forget those bland, store-bought broths – this is the real deal!
This isn’t just a recipe; it’s a technique. Making meat broth is an act of patience and care, and the result is a deeply flavorful liquid gold that’s packed with nutrients and collagen. The beauty of this recipe lies in its simplicity – using a combination of beef, bones, and a few humble vegetables to create something truly extraordinary.
What makes this broth special?
- Multiple Meats: We use a combination of beef pulp, bovine bones, and brisket for a complex and robust flavor. The bones contribute collagen, which gives the broth a silky texture and health benefits.
- Slow Simmering: The key to a great broth is time. A gentle simmer for around 3 hours allows the flavors to meld and deepen.
- Simple Vegetables: Celerly, carrot, onion, and tomato provide a subtle sweetness and aromatic base.
- Italian Heritage: This recipe is rooted in Italian culinary tradition, where brodo (broth) is considered a staple and a symbol of home cooking.
How to Use Your Homemade Meat Broth:
Once you’ve made a batch of this incredible broth, the possibilities are endless! Here are a few ideas:
- Soup Base: Use it as the foundation for minestrone, tortellini soup, or any other soup you desire.
- Risotto: Substitute broth for water when making risotto for a richer, more flavorful dish.
- Braising Liquid: Braise meats or vegetables in the broth for a tender and flavorful result.
- Sauce Base: Use it to deglaze pans and create flavorful sauces.
- Drink it! A warm cup of broth is incredibly comforting and nourishing.
Beyond the Recipe: Tips for Success
- Don’t Boil: Maintain a gentle simmer throughout the cooking process. Boiling will result in a cloudy broth.
- Skim Frequently: Remove any foam or impurities that rise to the surface during simmering.
- Strain Thoroughly: Strain the broth through a fine-mesh sieve or cheesecloth to remove any solids.
- Cool and Defat: Allow the broth to cool completely, then skim off any fat that has solidified on the surface.
Frequently Asked Questions
Q: Can I use other types of meat bones?
A: Absolutely! Chicken, lamb, or pork bones can also be used, but they will impart a different flavor to the broth.
Q: Can I add herbs or spices?
A: Yes! Bay leaves, parsley stems, peppercorns, and thyme are all great additions. Add them during the last hour of simmering.
Q: How long can I store the broth?
A: Homemade broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Q: What is “bollito”?
A: Bollito is a traditional Italian meat stew made with the meats used to create the broth. It’s a delicious way to use up the leftover meat and enjoy a hearty meal.
Q: Can I use a pressure cooker or Instant Pot?
A: Yes, you can significantly reduce the cooking time by using a pressure cooker. Reduce the simmering time to about 60-90 minutes.
Classic Meat Broth
Ingredients
- 500 g Beef pulp
- 300 g Bovine bones
- 300 g Brisket
- 1/2 whole Cleaned hen
- 1 stalk Celery
- 1 medium Carrot
- 1 medium Onion
- 1 whole Red tomato
- 3 litres Cold water
- 2 cloves Cloves
- to taste Salt
Instructions
- Wash all pieces of meat and bones.
- Wash the vegetables. Peel carrots and cut them in half as well as the celery.
- Clean the onion and leave it whole, inserting the two cloves in it.
- Leave the tomato whole (if you do not have it, you can add a little tomato paste halfway through cooking).
- Put both the meat and the vegetables into a high and large pot.
- Cover with about 3 litres of cold water and turn on the heat.
- Bring to boil and skim off the foam from the surface.
- Simmer over a gentle heat for about 3 hours half-covered, skimming occasionally. Adjust salt at the end of cooking.
- Let the meat broth cool down. You can filter it with a small colander first.
- Skim off the fat that will have formed on the surface with the cold temperature and take off the meat and the vegetables that you can eat separately. The classic “bollito”.
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