Grandma’s beef broth recipe for a good traditional beef broth, healthy and tasty, perfect for Pastina in broth with butter and Parmesan, for Meatballs in broth and much more. The tricks and secrets for a perfect beef broth, just like Grandma used to make. What a lovely aroma comes from the kitchen, what can it be? Maybe it’s the memories that make it delicious, but a good beef broth brings back unforgettable moments: warm pastina, risottos and timeless delicacies. A basic of Italian cooking and an essential ingredient in many recipes, beef broth, like vegetable broth has accompanied us since childhood and every grandmother, mother, aunt and family keeps its own unique traditional recipe. If you, like me, don’t love bouillon cubes or commercial flavorings, the secret to a good, fragrant, flavorful and succulent beef broth is basically one thing: love! Do you know why? Because only the love of a mother, an aunt or a grandmother can conceive the long and patient cooking that goes into a traditional beef broth. Today I’ve decided to share with you our family beef broth recipe, the essential prelude to a very tender and succulent boiled meat. Are you ready to join me in the kitchen? Let’s discover Grandma’s true beef broth recipe: arm yourself with patience and you’ll succeed with this very simple preparation! Before running to the kitchen, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here), my Instagram profile (here)
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make beef broth
- 2.2 lbs beef (Brisket, shank, knuckle)
- 7 oz beef bones (optional)
- 1 carrot
- 1 white onion (or yellow)
- 4 cloves
- 5 leaves bay leaves
- 1 small bunch parsley (very small)
- 1 stalk celery
- to taste black peppercorns
- to taste salt
- 13 cups water
Tools
- Pot
- Stovetop
- Strainer
- Cheesecloth
Steps to make the broth
To make the boiled beef, peel the carrots and cut them into large pieces, remove the leaves from the celery stalk and cut it into two or three pieces, peel the onion and stud it with the cloves. Place the carrot, onion, celery, all the aromatics and spices in the pot, cover with water and set over the stove. Tie the meat so it does not fall apart during cooking and add it to the other ingredients in the pot (there is no need for it to be boiling yet); for now add only a single pinch of salt. Bring the pot to a boil over medium heat and, meanwhile, skim off the foam that forms with a strainer and discard it. Then lower the heat and cook over very low heat for about 3 hours or a little more; near the end of cooking remember to adjust the salt properly. After the time has passed, the meat should be very tender and you can move it to a serving plate; it can then be eaten in many ways. I shred it and dress it with olive oil, salt, vinegar, lemon, parsley and black pepper.
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