Homemade Brodo Recipe (Italian Meat Broth)
User Reviews
5
Homemade Brodo Recipe (Italian Meat Broth)
Description
The recipe begins by searing sliced onions cut side down in olive oil until deeply caramelized, adding smoky sweetness and depth to the broth. The onions are transferred to a large stockpot along with beef shank, top sirloin, chicken thighs and drums, chunked carrots, celery stalks, Roma tomatoes, whole garlic cloves, parsley stems, bay leaf, peppercorns, and cloves. Cold water is added to cover.
The mixture is brought to a boil, and then simmered gently for two hours with regular skimming of the scum to keep the broth clear. After cooking, the broth is ladled carefully through a fine mesh strainer into a clean pot or storage container, leaving behind vegetables and meat which can be discarded or repurposed.
This brodo offers a versatile and flavorful liquid perfect for enhancing recipes that call for a rich meat stock. Its clarity and deep flavor come from the careful caramelization and gentle simmering, along with regular removal of impurities.
Make-ahead tips include preparing the broth up to three days in advance and storing it in the refrigerator for up to five days or freezing for up to six months. Reheat gently over low heat and adjust salt and pepper to taste before use. Note that stirring is avoided during cooking to maintain clarity, and ladling the broth out rather than pouring through the strainer helps preserve its quality.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion peeled, sliced in half
- 2 pounds beef shank
- 2 pounds top sirloin
- 2 pounds chicken thighs and drums, parts
- 2 carrot cut into 1” to 2” chunks, peeled
- 2 celery cut into 1” to 2” chunks, stalks
- 2 Roma tomato sliced in half longways
- 3 garlic cloves
- 6-8 parsley stems
- 1 bay leaf
- 8-10 peppercorns
- 2 cloves
- 1 gallon water cold
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
- You can make this broth up to 3 days before serving, storing it refrigerated.
- It keeps covered in the fridge for up to 5 days, or freeze up to 6 months.
- Reheat gently over low heat and adjust seasoning with salt and pepper.
- Leftover cooked meat can be chopped and used in other recipes or frozen for later.
- Skim the scum every 20-30 minutes during cooking to keep broth clear.
- Do not stir the broth during simmering to avoid cloudiness.
- Ladle out the broth through the strainer rather than pouring to maintain clarity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1gallon
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 11g | 4% |
| Protein | 56g | 112% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 379mg | 16% |
| Potassium | 1109mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5652IU | 113% |
| Vitamin C | 15mg | 17% |
| Calcium | 202mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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