Meat Broth

Primi

Meat Broth

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Ingredients

• 1 kg beef
• 1/4 o 1/2 Chicken
• onion
• 2 celery stalks
• 2 carrots
• Coarse salt

• Fill a large pot with plenty of cold water and add the meat, vegetables, and coarse salt. Place the pot over heat and bring it to a boil.

• At some point, you’ll notice a “foam” forming on the surface. Use a skimmer or fine mesh strainer to remove it, as it would compromise both the flavor and the clarity of the broth. This skimming process should be repeated until no more residue is visible on the surface. Once the broth is clear, partially cover the pot with a lid, lower the heat, and let it gently simmer for at least 3 hours.

• At our house, it’s a must to cook the “ripieno” in the broth. This not only enhances the flavor of the broth but is also served later as part of the boiled meats with accompanying sauces.
• For the Ripieno (Stuffing):
• 2 eggs
• 100 g Parmigiano Reggiano
• 100 g breadcrumbs (preferably micca, a soft bread crumb)
• Nutmeg
• Mix all the ingredients together until they form a compact cylinder, which is then added to the broth during cooking. It needs to cook for at least 1.5 hours.

After 3 hours of cooking, strain the meat broth through a fine sieve. It’s now ready to be used as a base for soups, risottos, or with our cappelletti. Alternatively, you can freeze it for future use.