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Brodo di Manzo

Serves 4 to 6 Soup meat, Soups

Brodo di Manzo

Brodo di Manzo finds its roots in the comforting kitchens of Piedmont and Lombardy, where simplicity reigns supreme. This rustic beef broth, made with care and instinct rather than precision, is a staple in Italian homes. It's a dish that doesn't demand a special occasion, but rather, it graces the table whenever warmth and nourishment are needed. The recipe reflects the Italian way of cooking — generous with olive oil, intuitive with salt, and delightfully unpretentious.

The broth should be rich yet clear, offering a deep, meaty aroma balanced by the subtle sweetness of carrots and the earthiness of celery. The beef shank and marrow bones impart a luscious, full-bodied flavor, while the bay leaves and peppercorns add a gentle spice. As it simmers, the kitchen fills with a savory promise, culminating in a broth that is both soothing and robust, a liquid testament to hearty, home-cooked satisfaction.

Ingredients

  • 1.5 kgbeef shank and marrow bones
  • 1onion — halved
  • 2carrots — quartered
  • 2 stalkscelery — quartered
  • 2bay leaves
  • 1 tspblack peppercorns
  • 3 Lcold water
  • 1 handfulflat-leaf parsley
  • to tastecoarse sea salt

Method

  1. Begin by preparing your ingredients: peel and quarter the onion, peel and cut the carrots into large chunks, and roughly chop the celery stalks. Set these aside as you will need them shortly.
  2. In a large stockpot, place the beef shank and marrow bones. Add the prepared onion, carrots, and celery to the pot. These vegetables will infuse the broth with their flavors, creating a rich base.
  3. Add the bay leaves and black peppercorns to the pot. These aromatics will enhance the depth of flavor in your brodo.
  4. Pour 3 liters of cold water into the pot, ensuring that all the ingredients are fully submerged. Cold water is essential as it helps to extract the flavors slowly and thoroughly.
  5. Place the pot over medium heat and bring the water to a gentle simmer. Avoid boiling, as this can make the broth cloudy. Skim off any foam or impurities that rise to the surface with a slotted spoon.
  6. Once the broth is simmering, reduce the heat to low and let it cook gently for about 3 to 4 hours. The broth is ready when the beef is tender and the liquid is clear, with a rich, golden color.
  7. Taste the broth and add coarse sea salt to your preference. Remember, the salt should enhance the flavors without overpowering them.
  8. Before serving, strain the broth through a fine sieve or cheesecloth to remove the solids, leaving you with a clear, flavorful brodo. Finish with a handful of flat-leaf parsley for a fresh, herbal note.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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