Brodo di Carne (Italian Meat Broth)
User Reviews
5.0
3 reviews
Excellent
Brodo di Carne (Italian Meat Broth)
Report
Brodo di Carne, Italian meat broth is a staple in every Italian kitchen. Whether it's used to make a simple soup or used as a base to make delicious risotto and pasta dishes. A good Brodo di Carne is like a kitchen secret that will help you transform the simplest of dishes into something extraordinary.
Share:
Ingredients
- 2 chicken legs (550g/ about 1 ¼ pounds)
- 700 g (1.5 lbs) beef brisket
- 500 g (1 lb) Beef with bone such as beef rib
- 1 carrot washed and trimmed
- 1 celery washed and cut in half
- 1 onion cut in half (you can choose to leave the skin on or take it off)
- 3.5 litres cold water (3 quarts)
- 3 teaspoons sea salt flakes
Add to Shopping List
Instructions
- Add the meat and vegetables to a large stock pot and pour over the cold water. You want to make sure the water covers the meat and vegetables.
- Bring the broth to a simmer on a high heat then add the salt. Turn the heat down to medium or medium-low so the stock is gently simmering and not ferociously boiling which will turn it cloudy.
- Skim off any scum that bubbles on the surface at this point (it should only happen at the beginning of cooking).
- Let the broth simmer uncovered for 3 hours then turn off the heat. Remove the meat and vegetables. The meat can be used in so many ways (see notes) and you can either choose to eat or discard the vegetables.
- Let the broth cool completely then store in the fridge. Once cold a layer of fat will settle on the top and can be skimmed off easily with a spoon.
- The broth will keep in the fridge for up to 2-3 days or can be stored in containers/bags in the freezer for 3 months.
Notes
- Meat - you can use a mix of chicken, beef and/or veal in proportions you prefer. If you want it to have a richer beef flavour you can add another cut on top of what is listed above. A mix of different cuts will add more flavour. I highly recommend using bones, we used a beef rib but you could use bone marrow or shank for example.
- Skim off the fat - if you want to use the broth straight away before skimming the fat off that’s completely fine it’ll just have a richer flavour/consistency.
- Straining the broth - after removing the fat, I like to strain the broth using a sieve. I also sometimes use cheesecloth for an extra clear broth.
- Cooked meat uses - you can serve the meat with a vegetable side to make a meal or shred the meat to use in salads, soups or sandwiches.
- Nutritional value is for the whole batch of broth including the meat.
Nutrition Information
Show Details
Calories
1894kcal
(95%)
Carbohydrates
14g
(5%)
Protein
206g
(412%)
Fat
107g
(165%)
Saturated Fat
37g
(185%)
Polyunsaturated Fat
10g
Monounsaturated Fat
47g
Trans Fat
0.1g
Cholesterol
724mg
(241%)
Sodium
6372mg
(266%)
Potassium
3624mg
(104%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
8201IU
(164%)
Vitamin C
10mg
(11%)
Calcium
202mg
(20%)
Iron
18mg
(100%)
Nutrition Facts
Serving: 1-1.5 litres of broth (about 1 ⅓ to 1 ⅕ quarts)
Amount Per Serving
Calories 1894 kcal
% Daily Value*
| Calories | 1894kcal | 95% |
| Carbohydrates | 14g | 5% |
| Protein | 206g | 412% |
| Fat | 107g | 165% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 47g | 235% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 724mg | 241% |
| Sodium | 6372mg | 266% |
| Potassium | 3624mg | 77% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 8201IU | 164% |
| Vitamin C | 10mg | 11% |
| Calcium | 202mg | 20% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Homemade pastina in broth (millefanti in brodo)
Mediterranean, Italian, Basilicata
5.0
(105 reviews)
