The beef broth is one of the preparations we simply can’t do without, a basic recipe of Italian cuisine. It is a classic preparation and very easy to make, having it in the fridge or freezer always ready helps us prepare many recipes more quickly, from the simple pasta or rice soup to more elaborate dishes like ravioli, tortellini, passatelli, and wonderful risottos. The beef broth is homemade, with simple and genuine ingredients, with a mix of vegetables that give it that particular aroma and a patient cooking process that makes the difference. If we have little time, we can prepare the beef broth in a pressure cooker. Let’s take our time and prepare this delicious broth using carefully chosen ingredients without using artificial flavorings.
Also see these various preparations:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs veal (with bone)
- 1 onion
- 1 carrot
- celery (2 stalks)
- cherry tomatoes (or peeled)
- salt (to taste)
Tools
- 1 Pot
Procedure for a Good Beef Broth
As Preferred
How do you get an excellent beef broth? It’s very easy to prepare a good broth: first, you need to choose good meat, preferably lean, add bones that give a lot of flavor. First of all, the meat must be rinsed and cleaned of any small bones and impurities.
To get a good broth it is advisable to use cold water: put the meat in a pot along with celery, carrots, an onion, tomatoes, and salt and cover everything with cold water. By doing so, the meat will release all proteins and nutrients into the broth. Then let it cook for about 2 hours over medium-high heat and another 40 minutes over low heat. The broth reduces by about half. By doing so, the liquid will be flavored with all the aromas and enriched with nutrients.
Cover everything with plenty of cold water, filling the pot to the brim. Cover with a lid and start cooking
Boil the broth for at least two hours, with the lid, over very low heat. By doing so, the water will reduce significantly. After the time, turn off the heat and let it rest for about half an hour.
We just need to strain the broth with a sieve to obtain very tasty boiled meat. This obtained meat can be used to prepare delicious second courses like pizzaiola-style meat or stews sautéed in a pan. We can also enjoy it with squeezed lemon and extra virgin olive oil accompanied by some amazing pickled eggplants
To prepare the beef broth in the pressure cooker, the process is very simple: just put all the ingredients in the pressure cooker, close with the lid, and put on the heat. When it starts to whistle, lower the heat and cook the beef broth in the pressure cooker for 40 minutes.
Advice…
The cuts of meat used are: beef short rib, shoulder pulp, brisket tip, and mixed beef and veal bones, which give a lot of flavor
Beef broth can be frozen by placing it in freezer containers in desired portions, it can be kept in the fridge in airtight containers for 5-6 days.
Remove the fat the meat releases not only nutrients during cooking but also fat. Thus, an oily film forms on the broth surface. To remove it, simply let the broth cool completely, I put it in the fridge until the fat solidifies. Now the fat can be removed using a slotted spoon.
Remove the fat the meat releases not only nutrients during cooking but also fat. Thus, an oily film forms on the broth surface. To remove it, simply let the broth cool completely, I put it in the fridge until the fat solidifies. Now the fat can be removed using a slotted spoon.
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