The beef broth is a cornerstone of Italian cooking, known and loved worldwide for its rich flavor, versatility, and nutritional benefits. Traditionally prepared in rural Italy using beef bones and meat, it provided a warm, nourishing, and easily digestible meal during the cold months.
Today beef broth is used both as a standalone dish, served hot, and as a base for risottos, soups, sauces, and gravies
Beef broth has deep roots in peasant cuisine. Leftover bones and meat were valuable for rural families, transformed into a nourishing hot dish. Slow cooking allowed for the extraction of proteins, collagen, minerals, and intense flavors, making broth an essential element of the Italian diet.
The boneless beef broth I offer you today was created as an alternative for those seeking a lighter option or who have limited time. Even without bones, lean meat combined with vegetables and spices yields a tasty and aromatic broth. Also try the bone broth recipe.
If you don’t want to miss new recipes, follow me on my Facebook page, on my Instagram profile, and on my YouTube channel
Discover other basic recipes of the cuisine
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lb beef (brisket)
- 2 carrots
- 2 stalks celery
- 1 onion
- clove
- salt
- 12.7 cups water (cold)
Tools
- 1 Pot
- 1 Fine-mesh strainer
Steps
Cut the meat into large pieces.
Clean and cut the vegetables into pieces.
Pierce the onion and lightly toast it to intensify the flavor.Place the meat and vegetables in a large pot.
Cover with cold water (about 12.7 cups / ~3.2 qt).
Slowly bring to a simmer over low heat, skimming off any foam that forms on the surface.
Add pepper, bay leaf, and optional aromatics.
Cover and let simmer for at least 3 hours. The broth will become flavorful and full-bodied even without bones.Strain the broth through a fine-mesh strainer.
Let cool slightly and remove any surface fat.
Store in the refrigerator for up to 3 days or freeze in portions of about 1–2 cups.
Variations of Beef Broth
Concentrated Broth: reduce the broth over low heat to about 1/3 of its volume. Perfect for risottos or sauces.
Flavored Broth: add parsley, thyme, whole peppercorns for a more intense flavor.
Quick Broth in a Pressure Cooker: cook for about 40 minutes.
Uses in the Kitchen
Soups and broths: pasta in broth, passatelli, vegetable soup.
Risottos: replace water or vegetable broth with beef broth for a richer flavor.
Sauces and cooking bases: reduce the broth and use it as a base for braises or ragouts.
Slow-cooked meats: braises and roasts will be more flavorful.
Tips for a Perfect Broth
Always start with cold water to better extract flavors and nutrients.
Remove the foam that forms on the surface.
Cook slowly, even up to 6 hours for a rich, dense broth.
Use marrow bones for greater intensity and richness.
Avoid stirring too much during cooking to keep the broth clear.
FAQ (Questions & Answers)
How long should beef broth cook?
At least 3–4 hours, up to 6 hours for a concentrated, flavorful broth.
How do you make the broth clear?
Remove the foam during cooking and strain through a fine-mesh strainer.
Can I freeze the broth?
Yes, up to 3 months in portions of about 1–2 cups.
Which cuts of beef are best for broth?
The best cuts are those rich in connective tissue such as shank, short ribs, or chuck (chuck roll).
The beef broth is a simple but flavorful preparation, a timeless classic of home cooking. Making it at home yields an aromatic, nutritious broth that is far more genuine than commercial alternatives.
Thanks to the long cooking of meat and vegetables, the broth becomes an ideal base for many recipes: from soups to risottos, to traditional dishes like tortellini or passatelli. It can also be easily stored in the refrigerator or frozen so you’ll always have it ready when needed.
If you love homemade cooking, preparing beef broth from fresh ingredients will really make a difference in your dishes.
