Learn to make the Meat Broth like Italian

….. and use it for your risotto preparation, tortellini soups, in the stews or many other ways.

Growing up the soup, goulash or vegetable stews have always been on the menu in my home. My parents have the theory that we need to eat warm meals with a spoon each day in order to nurture our bodies.

While as a child I didn’t always appreciate it, now as an adult I see how heartwarming those warm meals are to me.

In Italy, I have learned to prepare meat broth not only to consume it as a soup but also to use it as a base to prepare other meals.

For instance, a good broth can change the taste of any ingredients…. so, risotto without the good broth is only a cooked rice.

Ingredients for Italian Meat Broth:

800 grams of beef meat
2 -3 pieces of bones
3 celery sticks
2 large carrots
1 medium size onion
salt & pepper (low quantity)
3 liters of water

Preparations of Meat Broth

Pour 3 liters of cold water into a pot and add the beef and bones. Bring slowly to boil.

Constantly remove the foam that forms on the surface. After cooking for an hour on low heat, add clean vegetables, a little bit of salt and pepper.

Let the broth simmer for about 2 hours, or at least until the meat is fully cooked.

Drain and filter the broth. Once broth is cold, you can freeze it in mason jars (I also use zip lock plastic bags) or you can use it right away for one of your meals.

Let me know if you have some old family recipe for your favorite meat broth or if you have tried mine.

Love to hear from you.

xoxo