Homemade Meath Broth Recipe
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Homemade Meath Broth Recipe
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Meat broth recipe is a basic recipe, used really often in Italian Cuisine. It's essential for the realization of many Italian recipes. This homemade broth gives your dishes a unique, genuine and natural flavor.You can use meat broth in many ways, as well as the vegetable broth. In fact, meat broth is excellent eaten alone, as a consommé with croutons. But you can't do without it to make risotto recipes, soups, to cook Tortellini in brodo or Passatelli in broth.
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Ingredients
Doses for about 1 ½ liters (about 6 cups) of meat broth
- 4 liters water 17 cups, cold
- 350 g beef stock bones 12 oz, with marrow such as knuckle bones
- 500 g stew beef 1.1 pound such as chuck or flank steak
- ½ chicken or hen
- 1 onion white, mediun size
- 2 carrots
- 1 celery stalks
- 1 tomato big or 3 small
- 3 parsley sprigs
- 1 bay leaf (optional)
- 2 cloves (optional)
- salt to taste
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Instructions
- Peel the carrot and cut it into chunks. Then cut the celery too. Peel the onion and cut it in half.
- If you want a more aromatic meat broth, add a bay leaf and two cloves, sticking them in the onion to easily remove. (See the paragraph "For a More Aromatic Meat Broth").
- Put all the vegetables in a large pot with high sides.
- Wash the meat with the bones under running water to remove any splinters or impurities. Wash the hen or chicken as well and remove excess pieces of fat.
- Add the meat over the vegetables: the beef, the meat with bone and the hen or chicken. Cover the meat with 4 liters /17 cups of cold water.
- Cook over medium-high heat for the first 10 minutes, then cook for 3 hours over low heat with the lid slightly open. The broth should simmer slowly.
- During this time, the broth may need to be skimmed. That is, remove the dark foam, consisting of fat and impurities, which settles on the surface of the broth.
- About half an hour before the end of cooking, add the parsley sprigs. Parsley, if cooked too much, becomes bitter and loses its scent. After about three hours of cooking, the broth is reduced by half.
- Meat broth is ready. Now you just have to drain it. So, remove meat and vegetables from the pot with a slotted spoon. Finally, drain the broth once or twice with a colander.
- Add salt to taste only after cooking: the amount of salt depends on your personal taste and how concentrated the broth is. The meat broth is ready to be used for your preparations or eaten warm as an excellent winter comfort food, maybe with croutons.
Nutrition Information
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Serving
100g
Calories
104kcal
(5%)
Carbohydrates
4g
(1%)
Protein
14g
(28%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Cholesterol
39mg
(13%)
Sodium
76mg
(3%)
Potassium
334mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2.731IU
(0%)
Vitamin C
5mg
(6%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 104kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 76mg | 3% |
| Potassium | 334mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2.731IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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