brodo di carne

Categories
Italian
Meat
Beef
Soup/stew
Yield
1 batch
MeasureIngredient
1 pounds Up to ...
1½ pounds Beef (brisket or bottom round cut)
3 teaspoons Salt
Celery stalk with leaves
Carrot
1 small Onion
Plum tomatoes *OR*
½ tablespoon Tomato paste
Soupbones
Egg whites (optional)

Put the beef and all the other ingredients in cold water to cover (3 quarts should be enough; if not, add a bit more). Bring to a boil slowly, uncovered, over low heat. When the liquid first boils, scoop off any froth that forms, lower the heat to a simmer, cover the pot, and cook for about 3 hours. The meat should be tender, the broth a light, clear brown, and flavorful. Strain the broth, saving the meat for future use and throwing out the now overcooked vegetables and the bones. If the broth is fatty, you may chill it and then remove the congealed fat, or just take it off immediately with a spoon or a bulb baster. If you want a really clear broth, beat 2 egg whites lightly, bring the defatted broth to a boil, and mix in the egg whites, beating with a wire whisk. Boil until the particles have been absorbed by the cooked egg whites, or for about 3 minutes. Turn off the heat, and when the broth has settled, scoop off the now speckled egg whites with a slotted spoon and pour the broth through a sieve lined with 2 layers of cheesecloth. From The Romagnolis' Table by Margaret & G. Franco Romagnoli.

Submitted By TERRI WOLTMON On 09-29-94

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