Meat Broth

Meat broth is another fundamental kitchen preparation and the choice of the meat is very important. Good cuts for beef broth are the flank, the breast, the neck, the shoulder. For each person calculate about 100 grams of meat and half a litre of water.

Serves 6

Ingredients

600 grams meat
3 litres of water
salt
3 stalks of celery
2 stalks of parsley
1 medium carrot
2 large tomatoes
1 large onion
3-4 cloves

Method

Put all ingredients into a large pot, cover with cold water and bring to the boil

To make a good meat broth it is important that the temperature rises gently.

Once at boiling point, add the aromatics (celery, onion-stuck with cloves, carrots and tomato); cover and continue to simmer slowly.

Skim the broth during the first cooking stage.

When, after three hours of slow boiling the broth is ready, skim again removing the fat which has come to the surface. Strain the broth through muslin. Discard the aromatics.

Then let the broth cool down and skim off any more fat which has solidified on the surface

Put the boiled meat in a smaller saucepan and cover with a little of the strained broth.

NOTE: the natural acidity of tomato is very good with meat but should not be used in chicken broth)