Rated 4.5 out of 5 based on 1 votes
- 1/4 cup olive oil
- 1 x large brown onion, halved, skin on
- 1 kg beef flank steak
- 1 kg veal bones
- 1/2 x whole chicken
- 1 x carrot, coarsely chopped
- 1 x celery stalk, coarsely chopped
- 2 cloves garlic, crushed
- 2 x dried bay leaves
- 1 tspn whole black peppercorns
- 1 tspn salt
- 1 sprig thyme
Heat oil in a large heavy-based stockpot on medium. Add onion, cut-sides down, and cook for 3-4 mins, until browned. Add beef, veal bones and chicken. Cover with 16 cups (4L) water. Stir in remaining ingredients.
Bring to a simmer on medium heat (do not boil). Simmer, uncovered, skimming surface occasionally with a large metal spoon, for 2 hrs. Cool slightly.
Strain brodo through a fine sieve into a large heatproof bowl. Use as desired.
In each cup 135 kilojoules, 5g protein, neg total fat (neg sat fat), 3g carbohydrate (1g sugar), neg fibre, 495mg sodium.
Tips: For a more intense flavour, reduce the stock by simmering for 30 mins longer.
• Brodo is suitable to freeze for up to 3 months. Portion it into 1-cup or 1L quantities, or ice cube trays. Thaw it in the fridge overnight before using.
• Don’t discard the meat – you can use it to make a ragu to serve with pasta.
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I grew up with brodo and tortellini, we had it eveery special occasion! This is the recipe the closest to what my nonna used to make in italy, minus the garlic. I love it! I miss seeing your recipes in Australian Good Food Magazine, when you had recipes on there the first thing I would do is go to that section to read and try the recipes. Thank you.
p.s. I actually gave this five stars but for some reason it took half away!