meat broth

brodo di carne

3 quarts

Ingredients

2 1/2 pounds beef brisket or chuck, cut into 4 pieces
1 pound meaty beef shanks
1 large chicken leg and thigh
3 ounces Parmigiano-Reggiano cheese rinds
1 large white onion, peeled and quartered
1 carrot, cut into 3 pieces
1 celery stalk, cut into 3 pieces
Fine sea salt
4 quarts cold water

Instructions

In a large stockpot, combine beef, beef shanks, chicken, cheese rinds, onion, carrot, celery and 1 tablespoon salt. Cover with water and bring to a boil over high heat, skimming foam and fat from surface. Reduce to a gentle simmer and cook, skimming occasionally, for 3 hours.

Pour broth through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids. Skim off and discard fat, as desired. Season broth with salt to taste.

Note: Broth can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week, or frozen in an airtight container up to 2 months.

December 2009