CookEat Recipe
Brodo
A gently simmered meat broth, strained clear for soups and other preparations.
Method
Steps
Step 1
Gather the ingredients: 1 kg beef shank or another bone-in simmering cut; 3 litres cold water, plus more as needed; Optional: a few clean edible celery, carrot, parsley and basil stems, tied together; Optional: a thin slice of charred onion. Optional for colouring: a little sugar and water.
Step 2
Put the meat and bones in a stockpot and cover with the cold water. Bring gradually to a gentle simmer. Skim the surface.
Step 3
Keep the broth at a very gentle simmer; do not let it boil over. If using, add a small bundle of the aromatic stems and the onion. Simmer until the meat is tender and the broth well flavoured, about 3 hours for the suggested cut; add water if needed to keep the meat covered.
Step 4
Lift out the meat and reserve for another meal. Strain the broth through a fine sieve and remove excess surface fat.
Step 5
For optional amber colouring, heat a little sugar in a small heavy saucepan until brown. Remove from the heat and carefully add a little hot water, standing back from the steam. Simmer briefly to dissolve the caramel. Stir a little into the broth, stopping at the desired colour. Make this colouring fresh for the batch.
Step 6
Use hot, or divide promptly among shallow containers and refrigerate as soon as steaming stops. Keep at 4°C or colder and use within 2 to 3 days, or freeze. Reheat to a full rolling boil, stirring. Do not use the historical practice of storing at room temperature and boiling twice daily.
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