Brodo Recipe - Cooking Index
Brodo Recipe - Cooking Index
| 1 lb | 454g / 16oz | Beef scraps |
| 1 lb | 454g / 16oz | Beef or veal bones |
| 1 lb | 454g / 16oz | Beef tongue - cut 4 or 5 pieces |
| 1 lb | 454g / 16oz | Boiler chicken - cut 6 pieces |
| 1 | Onion - coarsely chopped | |
| 1 | Carrot - coarsely chopped | |
| 1 | Celery rib - coarsely chopped | |
| 10 1/2 | Cold water - (to 12 1/2 qts) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Place the beef, bones, tongue, chicken pieces, onion, carrot and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface.
After 4 hours, remove from heat, strain the liquid twice, first through a conical seive and second through cheesecloth and allow to cool.
This recipe yields ?? quarts.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B02) - from the TV FOOD NETWORK
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