Meat Broth

I will provide you with a basic recipe for meat broth, a classic of Italian cuisine, known for its versatility and rich flavor, which can be used as a base for soups, risottos, and other dishes.

Ingredients

• 1 kg of mixed meats (beef, chicken, hen, beef bones)
• 2 liters of water
• 1 onion
• 2 carrots
• 2 celery stalks
• 1 sprig of rosemary
• 1 bay leaf
• Salt to taste

Preparation

1. Start by thoroughly cleaning the vegetables. Peel the onion, scrape the carrots, and clean the celery. It’s not necessary to cut them too finely as the broth will be strained.
2. In a pot large enough, combine the meats, bones, and vegetables.
3. Add cold water, rosemary, bay leaf, and a pinch of salt.
4. Slowly bring to a boil and let simmer on very low heat for about 3-4 hours. It’s important that the broth doesn’t boil vigorously, but simmers gently to delicately extract the flavors.
5. During cooking, skim the surface to remove impurities and excess fat.
6. Once cooking is complete, strain the broth through a fine mesh sieve and if you wish, you can cool it quickly and store it in the refrigerator or freeze it for future use.

Meat broth is a fundamental element of many cuisines, and every culture has its own version with variations on the ingredients used. In Italy, meat broth is often used as a base for risotto preparation, consommé, and for cooking egg pasta, like tortellini.

Tip: If you want a clearer and less fatty broth, once cooled in the refrigerator, you can remove the solidified fat from the surface before reheating it.