Italian Meat Broth (Brodo di Carne)

• porce: 6 servings

Ingredience

1 ⅒ kg (2 1/2-3 lbs) mixed meat (1/4 chicken or stewing hen, 1 lg meaty beef rib, 1 lg piece of chuck, brisket, shin, marrow, cheek, or shank

1 veal bone, optional

1 medium onion, peeled and left whole

1 carrot, washed and trimmed, peeling is optional

1 stalk celery, washed

13 g (generous 2 1/2 tsp) sea salt, plus more for final seasoning

1 tomato, optional

1 parsley sprig, optional

Pokyny

If preparing in a stockpot:

Place all of the meat, vegetables, and salt in a large stockpot. Add water to cover, approximately 3 liters (quarts). Bring to a simmer and turn down the heat to low to keep at a low bubble. Remove the scum that rises to the top with a skimmer. You will need to do this only at the beginning of the process.

Simmer for 3 hours, taste to see if you want to concentrate the flavors further. When you are ready, strain the broth, reserving the meat for other recipes. You may use the vegetables or discard them. You should have about 1- 1 1/2 liters (quarts) of broth.

If using a pressure cooker:

Place all of the ingredients, and about 1 3/4 liters (quarts) of water in your pressure cooker. Bring it up to pressure, turn down the heat if using a stovetop pressure cooker and cook for one hour. Turn off the heat and let the pressure release naturally.

When you are ready, strain the broth, reserving the meat for other recipes. You may use the vegetables or discard them. You should have about 1- 1 1/2 liters (quarts) of broth.

Výživové údaje

• Kalorie: 200
• Celkový tuk: 20 g