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).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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.
)
