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Brodo di Carne (Italian Meat Stock)

Brodo di Carne (Italian Meat Stock) is a traditional Italian recipe for a classic beef, chicken and vegetable meat stock where the meat can be served as a supper dish and the stock can be served as a soup. The full recipe is presented here and I hope you enjoy this classic Italian version of: Italian Meat Stock (Brodo di Carne).

prep time

10 minutes

cook time

100 minutes

Total Time:

110 minutes

Serves:

8

Rating:

Tags : Beef RecipesChicken RecipesVegetable RecipesItaly Recipes

Italian Meat Stock is made with few genuine ingredients that make the most nourishing, satisfying and soul-comforting homemade stock. Like many traditional stocks this is a combination of a meat-based supper, soup and stock. Originally the meat and vegetables would have been served for supper with crusty bread, along with some of the stock served as a soup. Any remaining stock would have been reserved for preparing other dishes.

Ingredients:

700g beef stewing meat
700g meat (typically a mix of beef and chicken on the bone)
250g beef bone-in cut short ribs, beef shank or oxtail
400g chicken legs (or 1 small stewing chicken)
1 carrot, peeled and halved lengthways
1 onion, peeled and quartered
2 celery sticks, chopped
3-4 whole black peppercorns
3 bay leaves
2-3 sprigs parsley
2 sprigs of thyme
3-4l water
Sea salt to taste

Method:

Combine all the ingredients (except the thyme, celery salt) in a large stewpot. Cover with the water and bring to a boil over medium-high heat, skimming off any scum that floats to the surface.

Reduce to a simmer, cover with a lid and cook over low heat for 2 hours. Now add the chicken, parsley and thyme then adjust the seasoning to taste.

Cook at a low simmer for a further 60 minutes. At the end of this time, remove the meat and set aside then strain the stock through a fine-meshed sieve.

If desired, serve the vegetables with the meat and plenty of crusty bread for supper. Serve the stock as a soup or use in any Italian recipe that calls for traditional meat stock.