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Brodo Di Manzo

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Ingredients
  Boiling beef 2 Pound
  Soup bones 1 Pound
  Water 4 Pint
  Onions 2 Large
  Carrots 2 Medium
  Celery stalks 3 Medium
  Turnip 1 Small
  Parsley 3⁄4 Cup (12 tbs) (1/2 breakfast cup)
  Salt 4 Teaspoon (Leveled)
Directions

This is a relatively uncomplicated beef broth usually served with the same pastini as given in the recipe for zuppa di lentecchie.
It is a clear, light soup and may be found in most parts of Italy.
Put the beef (in one piece), the bones, water, onions, carrots, celery stalks, turnip and parsley into a large saucepan.
Add salt.
Bring to the boil then remove the scum as it rises to the surface.
Lower the heat, cover the pan and simmer gently for 4 hours with the heat as low as possible.
Strain into a clean bowl and refrigerate when cold.
Before serving, remove the hard layer of fat from the top and re-heat as much soup as is required.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Method: 
Boiled

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