Meat Broth / Brodo di Carne

2 carrots, peeled

1 medium onion peeled

2 stalks of celery

1 small potato, peeled

1 fresh plum tomato

5 pounds assorted beef, veal, and chicken, 2 pounds of which should be bones.

  1. Place all the ingredients in a pot and add enough water to cover. Bring the water to a boil and then lower the heat and simmer the broth very slowly for about 3 hours, skimming the foam from time to time.
  2. Strain through cheesecloth or kitchen towels.
  3. When cool, place in refrigerator. When the broth is chilled, skim off any fat that has accumulated on the surface.
  4. Store broth in the refrigerator or freezer. It will keep for 5 days in the refrigerator and up to a month in the freezer.

Restaurant Tip: Roast the meat and bones before adding the water.


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