Family Recipe Beef Broth, a suggestion on how to make a perfect beef broth for your favorite fresh pasta, like tortellini or cappelletti, great with egg noodles or other small pasta types ideal for soups.
This is a basic recipe to which you can add, if you wish, cloves, one of my mom’s favorite spices and other vegetables like cherry tomatoes and zucchinis to make it more colorful and tasty.
Beef broth is one of the recipes most closely tied to my childhood.
At home, we used to prepare it with many different cuts of beef, from brisket to chuck, to delicious ossobuco that both my mom and I loved.
Today I am sharing my recipe with brisket, a cut suitable for this cooking, as in others it might turn out tough and dry. Brisket has a lean part and a visible fatty part, which you can remove if you wish. In my case, it adds flavor to the broth.
Once you’ve decided what to use the flavorful and tasty broth for, you can retrieve the vegetables that accompany it and the meat as well.
You can shred the latter and combine it with the vegetables on a plate to then season it cold with homemade mayonnaise and pickles. Or sauté everything in sauce.
Read below how to use the boiled meat.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: broth for 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.17 qt water
- 0.66 lbs beef (brisket, muscle, or chuck)
- 1 onion
- 1 stalk celery
- 1 carrot
- 3 potatoes (medium)
- 0.28 oz coarse salt
- 1 sprig parsley (optional)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Peeler
- 1 Skimmer
Steps
To make the Family Recipe Beef Broth, first place the meat in a pot with plenty of cold salted water.
Submerge it, turn on the heat, and wait for it to clarify.
Remove the fat as it forms with the help of a skimmer.
Meanwhile, peel and wash all the vegetables and remove the strings from the celery stalk.
Once you have finished removing all the fat, you can add the chosen vegetables.
Add them to the pot with the meat and, always on low heat, cook for 30 minutes.
If you prefer, you can stick some cloves into the onion.
The beef broth can be prepared in advance and kept, once cooled to room temperature, in the refrigerator in a bowl covered with plastic wrap or sealed for up to 48 hours.
If all the ingredients are fresh, you can also freeze it and keep it for 6 months.
Write the production date before storing it in a suitable container, always after it has cooled well to room temperature.
For a clearer broth, you can also filter the liquid part with a sieve.
