How to make a good beef meat broth with beef muscle, for a festive broth with a really full and rich flavor. At Christmas, a good meat broth is a great classic, to be eaten with passatelli, tortellini, angel hair pasta, or tagliolini, depending on the location, but from North to South, broth cannot be missed. In the past, I loved chicken broth, but lately I prepare beef broth more often, I make it only with muscle, which I cook for at least three hours, so it becomes very tender, excellent to eat shredded in the broth, or separately, maybe with the vegetables put in the broth, I sometimes also add a potato, the broth remains clear, I also eat delicious potatoes, and the taste of the broth is unaltered. So, let’s see how to prepare my beef meat broth only with muscle, you’ll see how good it is!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2-4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for beef broth with muscle
- 1.3 lbs beef muscle
- 1 onion
- 1 stalk celery
- 1 carrot
- 1 tomato
- to taste salt
- 4 optional potatoes
Tools for preparing beef broth
- 1 Peeler
- 1 Pot
- 1 Knife
- 1 Spoon
Steps to prepare beef broth
In the pot, we put plenty of water, using one of the largest pots we have. We start by adding the vegetables, preferably in large pieces and also the tomato to add a bit of color.
We always add the meat cut into pieces while cold. Turn on the heat and bring to a boil. Gradually, with a spoon, remove the impurities that rise to the surface of the water. A sort of dark foam, which is nothing but fat, so our broth will also be lighter.
We also add a bit of salt and cook for about three hours on low heat with a lid, from the boil.
If you want to prepare a side dish to accompany the meat, you can add some potatoes cut in half, no smaller, 30 minutes before the end of cooking, the broth will be just as good.
When the meat is so tender that it cuts with a fork, we can turn off the heat, and our broth is ready, we remove the vegetables and the meat and use the broth for all the uses we need. If it turns out to be more than we need, we can also freeze it; I have in fact prepared some jars that I did not fill to the brim and put them in the freezer, so I have broth ready for the next recipes, maybe a risotto, or a tortellini, or a simple pastina.
