The meat broth recipe is a basic recipe.
Although, for years, it had ended up in the yellowed pages of grandmas’ recipe books.
Then, something changed (and is changing).
More and more people are looking – again – for genuine tastes.
We went back to traditional dishes and discovered that in this way we eat better and waste less.
Home’s tastes
To me, the smell of meat broth is that of home kitchen on Sunday mornings since I was a child; its aroma is full of memories. And it’s still today one of my comfort foods and the perfect companion to serve tortellini or passatelli in brodo.
It nourishes and embraces. There’s nothing that a cup of hot meat broth can’t fix. A cup of hot broth is comforting and healing. On certain cold and grey days it is my heart’s comfort food.
For my husband and I, the traditional preparation of meat broth is a family habit.
Where we grew up and now ours.
When we want a good meat broth, we prepare it over the weekend. On Saturday morning we buy what we need, in the afternoon we put the pot on the heat, then we let the broth rest all the night and Sunday morning we filter and we are ready for a great Sunday lunch!
In addition to the recipe, I wrote a short guide for its preparation.
Good traditional cuisine, Monica
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Traditional Meat Broth Recipe
serves 4
Ingredients
chicken leg, one
one piece cow double muscled or one piece of beef brisket, about 400 g
beef shank, about 400 g
two beef bones
one yellow onion, one carrot, one stalk of celery with leaves
water, three and a half liters
Directions
Wash the vegetables, break the celery cut in half, remove the skin of the onion.
Put everything in a large, tall pot and add 3 ½ liters of water. Start out with low heat for a few minutes, then raise the heat to medium until boiling.
Then, reduce the heat to low and cook for about 4 hours without stirring, and with the lid cracked. Once you turn off the heat, I suggest removing meat, bones and vegetables immediately to prevent the meat from overcooking and to avoid that the broth becomes too salty.
Cover the broth and leave to cool down in an already cool place. I prefer the terrace for instance, over the refrigerator. The low temperature will help the fat solidify, making it easier to remove.
Once it has cooled down, remove the fat with a slotted spoon, and filter using two strainers one on top of the other and repeat the operation twice. Taste the broth, and, if necessary, adjust salt.
