Beef Broth (Brodo Di Manzo)

(from saymyname’s recipe box)

4 quarts

Categories: Beef, Soup

Ingredients

  • 7 lbs beef bones
  • olive oil, for coating the bones
  • 1 large onion, unpeeled, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 celery, with tops coarsely chopped
  • 1/4 cup mushroom
  • 1 head garlic
  • 5 sprigs fresh Italian parsley
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 10 peppercorns
  • 6 -7 quarts water

Directions

  1. Preheat oven to 450°; lightly rub the beef bones with olive oil and place in a heavy roasting pan.

  2. Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.

  3. Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.

  4. Add water to cover by 4 inches; bring to a simmer.

  5. Skim off scum and fat until broth is clear.

  6. Simmer broth gently for 4 hours; strain the broth.

  7. Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.

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