TERZO BROTH: THE TRUE TRADITIONAL RECIPE FOR CHRISTMAS LUNCH
The perfect recipe for terzo meat broth, made with three types of meat: beef, hen, and brisket.
It’s not Christmas if there’s not a good bowl of broth on the plate, for many with tortellini, for us from Abruzzo with scrippelle (here’s the recipe –> scrippelle ‘mbusse) or BROTH WITH FRIED PIECES, always delicious and heartwarming.
You can choose from these CUTS to make it perfect:
the HOLY TRINITY
– BEEF with real brisket (the part near the ribs, or the muscle). These cuts are rich in collagen, making the broth nutritious and anti-inflammatory for the intestines;
– HEN or CHICKEN, EVEN BETTER AN OLD HEN (as the famous saying goes!), will give the broth a golden color, typical of it.
– the FINISHING cut made with beef tongue or HEAD or shoulder cover for an excellent boiled meat to serve with the broth.
In short, making broth is an art, and with it, vegetables also have a crucial importance for the good outcome:
the chop of celery, carrots, and onions, cloves, peppercorns, parsley sprigs: I, to make it even tastier, add a couple of potatoes and the (clean!) crust of Grana Padano.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Easy
- Cost: Economical
- Portions: 1
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
- 2 carrots
- 1 celery
- 1 g onion
- 3.5 oz beef brisket
- 5.3 oz hen
- 3.5 oz beef tongue
- 2 tbsps olive oil
- 1 tbsps coarse salt
- cloves
- peppercorns
- sprigs parsley
Tools
- Pot
Steps
First, divide the onions in half and toast them for a few minutes with the oil, then add the chop and let it sauté.
At this point, add the meat, toast it on all sides, and add ICE-COLD water, which will give the broth that extra something; let it simmer and not boil for many hours, (the longer it stays, the better it is, at least 4/5 hours).
As soon as it starts to simmer, add pepper, parsley, and cloves.
Halfway through cooking, add the coarse salt.
Meanwhile, as the broth cooks, use a skimmer to remove the foam that forms on the surface, making the broth very clear.
Once ready, you can use it however you like.
Storage
An extra tip: portion it and put it in the freezer so you’ll have broth ready for any occasion: I love having a little broth in the evening on the coldest days.
