Meat broth
A good broth is always useful to have on hand in the kitchen. Filippo's shares his family's recipe for meat broth, a staple ingredient in many dishes from his native Bologna. This recipe makes about 1.5 litres of stock and can easily be frozen and used for future dishes if you don't use it all at once.
This beef and poultry stock is used to make many traditional Emilian dishes such as Bolognese cutlet, tortellini or zuppa imperiale.
Making a great meat stock is very easy, it just needs very gentle cooking for several hours. Everyone from my generation can recall childhood memories of big pots of stock slowly bubbling away for hours, and hours, and hours…
As with many traditional recipes, every family has their own method for preparing meat stock. Here, I share my family's recipe with you.
Ingredients
Metric
Imperial
Meat broth
- 700g of beef brisket
- 1/4 chicken
- 1 beef bone, preferably knee or other joints
- 1 courgette, roughly chopped
- 3 carrots, peeled and roughly chopped
- 1 onion, peeled and quartered
- 2 celery sticks, roughly chopped
- 2 garlic cloves
- 1 tsp black peppercorns
- 5l water, cold
- 1 sprig of fresh parsley
- salt, to taste
Method
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