Brodo di carne
Preparation - Medium
Makes about 10 cups
About 6 pounds meaty beef bones - ribs and shanks are good; a knuckle bone will add richness and body.
Stockpot, cheesecloth or similar for straining broth.
- 2 yellow onions, unpeeled and halved
- 2 garlic cloves, if desired, crushed
- 2 medium to large carrots, halved
- 1/4 cup flat-leaf parsley leaves
- 3 bay leaves
- 1 small dried hot red chile pepper, if desired
- salt and freshly ground black pepper to taste
- 1 cup dry red wine
- 10 cups water
- Combine the ingredients in a heavy soup kettle or stockpot and set over medium heat. Bring slowly to a boil, then cover the pan, turn the heat down to a gentle simmer, and cook very slowly, patiently skimming off the scum that rises to the top, for at least 2 1/2 hours.
- Strain the stock through a double layer of cheesecloth, discarding the solids. Taste the stock and adjust the seasoning, keeping in mind that the salt will be concentrated if the stock must be later reduced.
- Place the stock in the refrigerator to let the fat rise to the top and solidify, after which it can be easily removed with a slotted spoon
Flavors of Puglia
Nancy Harmon Jenkins