Brodo di Carne (Italian Meat Broth)

Ingredients

• 2 chicken legs ((550g/ about 1 ¼ pounds))
• 700 g (1.5 lbs) Beef brisket
• 500 g (1 lb) Beef with bone such as beef rib
• 1 Carrot (washed and trimmed)
• 1 Celery (washed and cut in half)
• 1 Onion (cut in half (you can choose to leave the skin on or take it off))
• 3.5 litres cold water ((3 quarts))
• 3 teaspoons sea salt flakes

Steps

1. 1

   Add the meat and vegetables to a large stock pot and pour over the cold water. You want to make sure the water covers the meat and vegetables.

2. 2

   Bring the broth to a simmer on a high heat then add the salt. Turn the heat down to medium or medium-low so the stock is gently simmering and not ferociously boiling which will turn it cloudy.

3. 3

   Skim off any scum that bubbles on the surface at this point (it should only happen at the beginning of cooking).

4. 4

   Let the broth simmer uncovered for 3 hours then turn off the heat. Remove the meat and vegetables. The meat can be used in so many ways (see notes) and you can either choose to eat or discard the vegetables.

5. 5

   Let the broth cool completely then store in the fridge. Once cold a layer of fat will settle on the top and can be skimmed off easily with a spoon.

6. 6

   The broth will keep in the fridge for up to 2-3 days or can be stored in containers/bags in the freezer for 3 months.