Brodo Di Manzo
|Boiling beef||2 Pound|
|Soup bones||1 Pound|
|Celery stalks||3 Medium|
|Parsley||3⁄4 Cup (12 tbs) (1/2 breakfast cup)|
|Salt||4 Teaspoon (Leveled)|
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.
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.