A clear, fragrant beef broth made the traditional way: shoulder, short rib and bones simmered gently for about three hours with vegetables and spices. It is the base of Italian soups, risottos and filled pasta, and it freezes beautifully for later.
Info
- Difficulty: Easy
- Total time: 3 hours 30 minutes
- Servings: 8 people
Ingredients
- Beef shoulder: 17.6 oz (approx. 1.1 lb) (500 g)
- Beef short ribs (biancostato): 14.1 oz (approx. 0.9 lb) (400 g)
- Beef bones: 14.1 oz (approx. 0.9 lb) (400 g)
- Celery: 1 rib
- Carrots: 2
- Yellow onions: 3.5 oz (approx. 1 medium onion) (100 g)
- Cold water: 135 fl oz (approx. 17 cups) (4 l)
- Cloves: 2
- Fine salt: to taste
- Black peppercorns: to taste
- Bay leaves: 2
- Parsley: 1 small bunch
- Juniper berries: to taste
Step-by-Step Instructions
- Wash and peel the carrots and celery, then cut them into coarse chunks.
- Halve the onion and brown it, cut side down, in a nonstick pan for a few minutes.
- Place the beef shoulder, short ribs, bones, carrots and celery in a large pot. Add the browned onion, bay leaves and parsley.
- Add the cloves, juniper berries, peppercorns and a pinch of salt.
- Cover everything with the cold water and bring it to a boil.
- Lower the heat and let it simmer gently for about 3 hours. Skim off the fat and foam that rise to the surface as it cooks.
- Strain the broth through a sieve lined with a clean cloth, separating it from the meat, vegetables and spices.
- Pour the broth back into the pot, taste and adjust the salt, then use it in your recipes.
... and now, let's enjoy!
Tips
For a flavorful, fragrant broth, start with cold water and cook over low heat, keeping a gentle simmer. Skim the surface regularly to remove impurities and get a clearer broth. For a less fatty result, let it cool and lift off the fat that hardens on top.
Additional Info
Let the broth cool quickly, then keep it in the refrigerator for 2 to 3 days, or freeze it in containers or ready-to-use portions. The boiled meat is still tasty: serve it warm with a drizzle of olive oil, or use it in fillings and salads.
Substitutions & Variations
You can use different cuts of beef, veal or chicken, even combining them for a richer flavor. To change the aroma, add a few more peppercorns or replace the juniper with more fresh herbs. For a milder taste, reduce the spices and rely mostly on vegetables and meat. For a meat-free version, try our vegetable broth.
Serving Suggestions
Serve the broth hot, on its own in a cup or bowl, or use it as a base for many dishes. It is perfect with tortellini, cappelletti, passatelli and fresh pasta, and for soups and risotto. For an extra touch, add a sprinkle of grated Parmigiano Reggiano and, if you like, some chopped fresh parsley.
