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Homemade Brodo Recipe (Italian Meat Broth)

This tasty Italian brodo recipe is the perfect meat broth to use in any of your soups, stews, or braised dishes.

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

Ingredients

  • 1 tablespoon olive oil
  • 1 peeled yellow onion sliced in half
  • 2 pounds of beef shanks
  • 2 pounds of top sirloin
  • 2 pounds of chicken parts thighs and drums
  • 2 peeled carrots cut into 1” to 2” chunks
  • 2 celery stalks cut into 1” to 2” chunks
  • 2 Roma tomatoes sliced in half longways
  • 3 garlic cloves
  • 6-8 parsley stems
  • 1 bay leaf
  • 8-10 peppercorns
  • 2 cloves
  • 1 gallon of cold water

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

  • Make-Ahead: You can make this recipe up to 3 days ahead of time.
  • How to Store: Once cool, cover and store in the refrigerator for up to 5 days. Cover and freeze for up to 6 months. Thaw in the refrigerator for 1 day before reheating and using.
  • How to Reheat: Add the desired amount of brodo to a medium-size pot and heat over low heat until hot. Adjust seasonings with salt and pepper.
  • The leftover meat that is in the brodo can absolutely be cut up and used in your favorite recipes. If you have no use for it right away, cut it up and then freeze it for a later date.
  • Skimming the scum is when you use a spoon to remove the impurities from the vegetables and protein in the brodo and discard it. You do this every 20-30 minutes until the brodo is done cooking.
  • Do not stir the brodo, it is to remain untouched other than skimming the scum.
  • It is imperative that you ladle out the brodo instead of pouring it through a Stainer to ensure it stays clear.

Nutrition Information

Calories 570kcal (29%) Carbohydrates 11g (4%) Protein 56g (112%) Fat 33g (51%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 151mg (50%) Sodium 379mg (16%) Potassium 1109mg (32%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 5652IU (113%) Vitamin C 15mg (17%) Calcium 202mg (20%) Iron 5mg (28%)

Nutrition Facts

Serving: 1gallon

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.