Preparazione:
20 min
Cottura:
180 min
Ingredients for 1 L of broth
Beef shoulder pulp 500 g
Beefsteak 400 g
Beef the bones 400 g
Celery 60 g
carrots 100 g
Golden onions 100 g
Auburn tomatoes 150 g
water 4 l
Extra virgin olive oil 40 g
Cloves 2
Fine Salt
Pepper
To prepare the meat broth, start by preparing the vegetables, washing and drying them thoroughly.
Peel the carrot and cut into chunks.
Then cut the celery also.
Divide the
tomato in half and peel the onion, cutting it too in half. Toast for
about 4 minutes in a non-stick pan over high heat, turning from time to
time. Then add all the vegetables in a large pan and high sides with the oil.
Flavored with peppercorns in grains and cloves.
Pour into the pan the bones, the shoulder pulp and the biancostato.
Cover
the meat with 3L of water and let it cook over medium-high heat for
about 2 hours, until the stock is reduced by about half. Then add the remaining liter of water and cook for another hour over low heat.
During this
time it will be necessary to froth the broth, or eliminate the fat and
the impurities that will stabilize on the surface.
At the end
of cooking, the broth will be less liquid and more restricted. You just
have to filter the broth in order to separate the liquid from meat and
vegetables: pour the broth back into the pan and add salt.
It is important that you go up when the stock is ready to be able to better adjust its flavor.
At this point your meat stock is ready to be used in your preparations!