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.
Step 5
Strain the broth through a fine sieve and remove excess surface fat.
Step 6
For optional amber colouring, heat a little sugar in a small heavy saucepan until brown.
Step 7
For optional amber colouring: Remove from the heat and carefully add a little hot water, standing back from the steam.
Step 8
For optional amber colouring: Simmer briefly to dissolve the caramel.
Step 9
For optional amber colouring: Stir a little into the broth, stopping at the desired colour. Make this colouring fresh for the batch.
Step 10
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.
Step 11
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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