Homemade Beef Stock: The Perfect Base for Italian Dishes
A good beef stock forms the basis of many Italian dishes, so it’s worth taking the time to master this delicious homemade recipe. In our latest video, Foodie Sisters Valeria and Benedetta share their go-to recipe for beef broth from their family cookbook, Il Talismano della Felicità.
Why Make Beef Stock?
Whether you use it as the base for risotto, serve it with tortellini, or enjoy it as a warming broth on a cold day, real Italian brodo di carne adds incredible flavor and depth to your cooking. Gently boiling beef with simple vegetables and cloves produces a rich, meaty stock that you can use in countless recipes. Watch our latest video recipe to learn the insider techniques for achieving the perfect meat broth, which will undoubtedly become a staple in your kitchen, just as it has in ours.
Homemade Beef Stock Recipe
Ingredients (for 2 liters of stock)
- 600g (21 oz) beef (use cuts like chuck, flank, brisket, shoulder, or shin)
- Celery
- Carrot
- 2-3 tomatoes
- Onion
- Cloves
- Salt
Instructions
- Choose the Right Beef Cut: For the best results, select cuts like rump or thick flank, which produce the most flavorful stock. Estimate about 100g (3.5 oz) of meat and half a liter (17 fl oz) of water per person.
- Start with Cold Water: Place the beef into cold, salted water (use about 10g of salt per liter of water). Heat over a moderate flame so the temperature rises slowly until it boils. Cook for half an hour.
- Add Vegetables: Add the celery, an onion with a few cloves pushed into it, a carrot, and 2-3 tomatoes. Cover and leave to gently boil for 3 hours.
- Skim the Foam: During the initial phase of boiling the beef, remove any foam that forms on top. This foam is just albumin or protein and, if the meat is fresh and the water salted in advance, it will slowly reabsorb without making the broth cloudy.
- Finish the Broth: After more than three hours of cooking, the broth is ready. Use a spoon to scrape off any fat from the surface. Strain the stock through a cloth or sieve. For easier straining, cool the broth first to solidify the fat.
- Serve the Meat: Remove the boiled meat and set it aside to serve separately with a little of the broth.
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