The Art of Cookery: Meat broth - Italian Meat broth from Tuscan Cooking.

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FIRST COURSES


Brodo
(Meat broth)
  • Preparation time: 15 minutes.
  • Cooking time: one hour 30 minutes.
  • 500g beef (lean).
  • Half a chicken.
  • One carrot.
  • One stick of celery.
  • One Onion.
  • Three ripe tomatoes.
  • Parsley.
  • Salt.

 
Cut the beef and chicken (with the skin removed) into pieces. Put into a large saucepan with the peeled and chopped vegetables. Add two litres of cold water, the salt and parsley, tied into a bunch. Cook very slowly for an hour and a half. Remove the meat and strain the soup. If you wish to remove all the grease, it should be left to cool completely first.
 
Beef soup has always been considered an excellent tonic for building up one's strenght and energy. Repeating a common, though quite incorrect belief, Pellegrino Artusi recommended it for upset stomachs. Solid foods provide a better cure, however.
 
Try supping it on a cold, winter's evening, garnished with chopped parsley, or with delicious taglierini made from fresh pasta.

 
 
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