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Homemade Brodo Recipe (Italian Meat Broth)
5 from 30 votes

Homemade Brodo Recipe (Italian Meat Broth)

This Italian Homemade Brodo is a rich meat broth made by caramelizing onions and simmering them with beef cuts, chicken parts, vegetables, herbs, and spices in water. The long simmer extracts deep flavor, creating a clear, aromatic broth that can be used as a base for soups, risottos, or sauces requiring a savory meat stock.

Prep Time
10 mins
Cook Time
2 hrs 30 mins
Servings: 1 gallon
Calories: 570 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Next, add the onion sliced in half cut side down onto the pan with oil and turn the heat down to medium-high.
  3. Sear the onion for about 2 minutes or until it is very well caramelized. Remove the onion and place in a large stock pot.
  4. 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.
  5. Bring the brodo to a boil over high heat.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 1 gallon

Amount Per Serving

Calories 570

% 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.