Broth - Beef

By SallySmo

This recipe is a base for all risottos. Any extra toppings should be added to the risotto at this point, for example you can shave Tartufo over the top of the risotto for savory addition.

Ingredients

• 1 onion
• 2 ripened tomatoes
• 2 carrots
• 3 stalks of celery
• 3 Bay leaves
• Salt
• Peppercorns
• 4 liter of water, very cold water
• 600 g.–beef meat with bones with little fat

Preparation

Step 1

In a large stock pan, add in the chopped vegetables and bay leaves and sauté with 2 T of oil and cook for 15 minutes. Next, add in the meat and cook until it becomes light brown. Add to the meat 2 pinches of salt tsp of pepper then add in all of cold water with the meat and the vegetables. Cook slowly on a low flame and cover. Cook for 2-2 1/2 hours. Before using or storing broth use a colander to drain into another pan so that you remove all the vegetables and meat and have only stock remaining. This recipe can be used as a base for soups, risotto, sauces. You can also freeze broth and reheat to use at a later date.