This tasty Italian brodo recipe is the perfect meat broth to use in any of your soups, stews, or braised dishes.
Servings: 1gallon
Prep Time: 10 minutesminutes
Cook Time: 2 hourshours30 minutesminutes
Ingredients
1tablespoonolive oil
1peeled yellow onion sliced in half
2poundsof beef shanks
2poundsof top sirloin
2poundsof chicken parts, thighs and drums
2peeled carrots, cut into 1” to 2” chunks
2celery stalks, cut into 1” to 2” chunks
2Roma tomatoes sliced in half longways
3garlic cloves
6-8parsley stems
1bay leaf
8-10peppercorns
2cloves
1gallonof cold water
Instructions
Add the olive oil to a medium size frying pan over high heat wand wait until it begins to lightly smoke, about 2 to 3 minutes.
Next, add the onion sliced in half cut side down onto the pan with oil and turn the heat down to medium-high.
Sear the onion for about 2 minutes or until it is very well caramelized. Remove the onion and place in a large stock pot.
Add the cuts of meat, carrots, celery, tomatoes, garlic, parsley, bay leaf, peppercorns, and cloves to the stock pot along with the onion and 1 gallon of water.
Bring the brodo to a boil over high heat.
Once boiling, kim the scum off the top of the brodo and then simmer on low heat for 2 hours. Return to skim the scum every 20-30 minutes.
Using a ladle, remove the liquid from the brodo one ladle at a time and pour through a fine mesh strainer into another pot of storage container until all the liquid is strained.
Discard the vegetables and feel free to use the cooked proteins in another recipe.
Notes
Make-Ahead: You can make this recipe up to 3 days ahead of time.How to Store: Once cool, cover and store in the refrigerator for up to 5 days. Cover and freeze for up to 6 months. Thaw in the refrigerator for 1 day before reheating and using.How to Reheat: Add the desired amount of brodo to a medium-size pot and heat over low heat until hot. Adjust seasonings with salt and pepper.The leftover meat that is in the brodo can absolutely be cut up and used in your favorite recipes. If you have no use for it right away, cut it up and then freeze it for a later date.Skimming the scum is when you use a spoon to remove the impurities from the vegetables and protein in the brodo and discard it. You do this every 20-30 minutes until the brodo is done cooking.Do not stir the brodo, it is to remain untouched other than skimming the scum.It is imperative that you ladle out the brodo instead of pouring it through a Stainer to ensure it stays clear.