{"id":16667,"date":"2025-12-12T16:30:11","date_gmt":"2025-12-12T15:30:11","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/beef-broth-brodo-di-carne-italian-style\/"},"modified":"2026-08-23T16:30:24","modified_gmt":"2026-08-23T14:30:24","slug":"beef-broth-brodo-di-carne-italian-style","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/beef-broth-brodo-di-carne-italian-style\/","title":{"rendered":"Beef Broth (Brodo di Carne) Italian Style"},"content":{"rendered":"<p>There are preparations that accompany you throughout your life in the kitchen, and this <strong>Italian-style meat broth<\/strong> is one of those foundations that makes all the difference. It is that smell that fills the house, that quiet bubbling that announces something good, that mixture of vegetables and meats that becomes the essence of so many dishes. It doesn&#8217;t matter if you use it later for stuffed pasta, soups, rice dishes, or winter meals: when the broth is well-made, everything you build on top of it turns out better, more well-rounded, and more authentic. In this guide, I will show you how to prepare a clean, tasty, and light broth, just as it is made in many Italian homes, with its tricks, its nuances, and those little gestures that elevate it to another category.<\/p>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>Italian-style meat broth<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8ba26df1462\" data-id=\"izJb-xTPh6E\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-izJb-xTPh6E-6a8ba26df1462\" data-vid=\"izJb-xTPh6E\"   data-src=\"https:\/\/www.youtube.com\/embed\/izJb-xTPh6E?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Beef Broth (Brodo di Carne) Italian Style ~ My Culinary Guides Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/izJb-xTPh6E\/hqdefault.jpg\"  alt=\"Beef Broth (Brodo di Carne) Italian Style ~ My Culinary Guides Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Beef Broth (Brodo di Carne) Italian Style - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/izJb-xTPh6E\/hqdefault.jpg\",\"uploadDate\":\"2025-12-12T16:30:11+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/izJb-xTPh6E?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=izJb-xTPh6E\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 3 liters of broth<\/h4>\n<p>&#x23f1; <strong>Prep time:<\/strong> 10 min<br \/>\n&#x23f1; <strong>Cook time:<\/strong> 3 h<\/p>\n<ul>\n<li>1 hen or chicken wing<\/li>\n<li>1 hen or chicken thigh<\/li>\n<li>1 hen or chicken drumstick<\/li>\n<li>300 g beef ribs<\/li>\n<li>300 g beef brisket or similar<\/li>\n<li>1 beef knee bone<\/li>\n<li>1 cut of beef neck rich in tendons<\/li>\n<li>1 celery stalk<\/li>\n<li>1 onion<\/li>\n<li>3 carrots<\/li>\n<li>2 cherry tomatoes<\/li>\n<li>3 l water<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Beef Broth (Brodo di Carne) Italian Style ~ My Culinary Guides Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15074\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Caldo-de-Carne-Brodo-di-Carne-al-Estilo-Italiano-1.jpg\"  alt=\"Beef Broth (Brodo di Carne) Italian Style ~ My Culinary Guides Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Caldo-de-Carne-Brodo-di-Carne-al-Estilo-Italiano-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Caldo-de-Carne-Brodo-di-Carne-al-Estilo-Italiano-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Caldo-de-Carne-Brodo-di-Carne-al-Estilo-Italiano-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>How to prepare Italian-style meat broth<\/strong><\/h3>\n<h4><strong>Toast the onion to add color and flavor<\/strong><\/h4>\n<p>Place the halved onion in a very hot pan and toast it until it is almost charred. It doesn&#8217;t provide a smoky flavor per se, but it does add a sweet nuance and a beautiful color to the broth. This little trick is used a lot in Italy and makes a noticeable difference.<\/p>\n<h4><strong>Place the meat in very cold water<\/strong><\/h4>\n<p>Put all the meats in a large pot and cover them with <strong>very cold water<\/strong>. This step is essential because it extracts the flavors better and the broth remains cleaner. Do not boil the water beforehand.<\/p>\n<h4><strong>Add the vegetables from the start<\/strong><\/h4>\n<p>Add the onion, carrots, celery, and tomatoes. Some people wait to remove the impurities before adding the vegetables, but in many Italian homes, everything is added from the beginning. It simplifies things and it works.<\/p>\n<h4><strong>Heat over high heat and remove impurities<\/strong><\/h4>\n<p>Bring the broth to a boil and remove all the impurities that rise to the surface with a skimmer. Keep a bowl of water nearby to clean the tool. Then, wipe the edges with a paper towel to remove any residue.<\/p>\n<h4><strong>Cook over very low heat for 3 hours<\/strong><\/h4>\n<p>Lower the heat to the minimum, cover the pot, and let the broth simmer very gently. This long time and gentle cooking allow you to obtain a clear broth full of flavor.<\/p>\n<h4><strong>Let it rest overnight in the fridge<\/strong><\/h4>\n<p>When the cooking is finished, let it cool and store it in the fridge until the next day. The fat will rise, solidify, and you will be able to remove it easily. This detail is key to obtaining a light broth, ideal for stuffed pasta like tortellini.<\/p>\n<h4><strong>Optional: strain for a finer finish<\/strong><\/h4>\n<p>If you want a more professional result, you can strain the broth with a fine-mesh strainer or cheesecloth. This way, you remove tiny bits of meat or vegetables and get a clearer broth.<\/p>\n<hr \/>\n<h3><strong>Tricks and tips for a perfect result<\/strong><\/h3>\n<h4><strong>Use bottled water for special occasions<\/strong><\/h4>\n<p>If you are looking for a really fine and balanced broth, using bottled water is a good idea. Especially if you are preparing it for an important meal.<\/p>\n<h4><strong>Bleed the meat beforehand<\/strong><\/h4>\n<p>If you can, leave the meats in ice water the night before. This way they lose the blood and you avoid metallic flavors.<\/p>\n<h4><strong>Do not turn up the heat<\/strong><\/h4>\n<p>An Italian broth for stuffed pasta should be delicate. If it boils too hard, it becomes cloudy and loses that clean character.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use other vegetables for this broth?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">You can add other vegetables, but the traditional Italian base uses only onion, carrot, and celery to obtain a cleaner broth.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it mandatory to toast the onion?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is not mandatory, but it adds color and a sweet touch that greatly improves the broth.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why is it important to remove the fat the next day?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Because the broth remains lighter and more suitable for accompanying stuffed pasta or other delicate preparations.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I prepare this broth in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes. It keeps very well in the fridge for 2 days and you can also freeze it for up to two months.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Is this broth suitable for tortellini?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is the ideal broth because it is clean, balanced, and does not mask the flavor of the stuffed pasta.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n\"@context\": \"https:\/\/schema.org\",\n\"@type\": \"FAQPage\",\n\"mainEntity\": [{\n\"@type\": \"Question\",\n\"name\": \"Can I use other vegetables for this broth?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"You can add other vegetables, but the traditional Italian base uses only onion, carrot, and celery to obtain a cleaner broth.\"\n}\n}, {\n\"@type\": \"Question\",\n\"name\": \"Is it mandatory to toast the onion?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"It is not mandatory, but it adds color and a sweet touch that greatly improves the broth.\"\n}\n}, {\n\"@type\": \"Question\",\n\"name\": \"Why is it important to remove the fat the next day?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Because the broth remains lighter and more suitable for accompanying stuffed pasta or other delicate preparations.\"\n}\n}, {\n\"@type\": \"Question\",\n\"name\": \"Can I prepare this broth in advance?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"Yes. It keeps very well in the fridge for 2 days and you can also freeze it for up to two months.\"\n}\n}, {\n\"@type\": \"Question\",\n\"name\": \"Is this broth suitable for tortellini?\",\n\"acceptedAnswer\": {\n\"@type\": \"Answer\",\n\"text\": \"It is the ideal broth because it is clean, balanced, and does not mask the flavor of the stuffed pasta.\"\n}\n}]\n}\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like traditional Italian preparations, here are other ideas to enjoy authentic flavors:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/bolognese-lasagna-the-authentic-and-delicious-traditional-italian-recipe\/\" target=\"_new\" rel=\"noopener\">Bolognese Lasagna<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli and anchovies<\/a><\/strong><\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your Italian-style meat broth!<\/strong><\/h3>\n<p>This broth is the perfect base for your soups, rice dishes, and stuffed pasta dishes. Prepare it with care, let it rest, and tell me how it turned out.<\/p>\n<p>If you liked this guide, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more authentic Italian recipes. Share your results. I would love to see them!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15079\">\n<h2 class=\"vrtl-recipe__title\">Italian-Style Beef Broth (Brodo di Carne)<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Beef Broth (Brodo di Carne) Italian Style ~ My Culinary Guides Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/12\/Caldo-de-Carne-Brodo-di-Carne-al-Estilo-Italiano.jpg\"  alt=\"Beef Broth (Brodo di Carne) Italian Style ~ My Culinary Guides Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">A clean, balanced, and flavorful beef broth, ideal for stuffed pasta, soups, and winter dishes.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">180 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">190 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">3 liters<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">95 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">how to make, culinary guide, howto<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">ala <\/span> <span class=\"vrtl-recipe__ingredient-name\">hen or chicken<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">contramuslo <\/span> <span class=\"vrtl-recipe__ingredient-name\">hen or chicken<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">muslo <\/span> <span class=\"vrtl-recipe__ingredient-name\">hen or chicken<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">300<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">beef rib<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">300<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">beef brisket or similar cut<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">hueso <\/span> <span class=\"vrtl-recipe__ingredient-name\">veal knee<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">corte<\/span> <span class=\"vrtl-recipe__ingredient-name\">beef neck rich in tendons<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">rama <\/span> <span class=\"vrtl-recipe__ingredient-name\">celery<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">onion<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">3<\/span> <span class=\"vrtl-recipe__ingredient-name\">carrots<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">cherry tomatoes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">3<\/span> <span class=\"vrtl-recipe__unit\">l<\/span> <span class=\"vrtl-recipe__ingredient-name\">water<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Toast the halved onion until it is well browned.<\/li>\n<li class=\"vrtl-recipe__step\">Place all the meats in a large pot and cover them with very cold water.<\/li>\n<li class=\"vrtl-recipe__step\">Add the onion, carrots, celery, and cherry tomatoes.<\/li>\n<li class=\"vrtl-recipe__step\">Bring to a boil and remove any impurities that rise to the surface.<\/li>\n<li class=\"vrtl-recipe__step\">Lower the heat to a minimum, cover, and cook for three hours.<\/li>\n<li class=\"vrtl-recipe__step\">Let it cool and store the broth in the refrigerator until the next day.<\/li>\n<li class=\"vrtl-recipe__step\">Remove the solidified fat from the surface.<\/li>\n<li class=\"vrtl-recipe__step\">Strain the broth if you want a finer result.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p>It keeps for up to two days in the refrigerator or can be frozen for up to two months.<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/izJb-xTPh6E\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are preparations that accompany you throughout your life in the kitchen, and this Italian-style meat broth is one of those foundations that makes all the difference. It is that smell that fills the house, that quiet bubbling that announces something good, that mixture of vegetables and meats that becomes the essence of so many dishes. It doesn&#8217;t matter if you use it later for stuffed pasta, soups, rice dishes, or winter meals: when the broth is well-made, everything you build on top of it turns out better, more well-rounded, and more authentic. In this guide, I will show you how to prepare a clean, tasty, and light broth, just as it is made in many Italian homes, with its tricks, its nuances, and those little gestures that elevate it to another category. Watch the video with all the steps Below you can watch the video with all the steps to prepare Italian-style meat broth in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. Main ingredients For 3 liters of broth &#x23f1; Prep time: 10 min &#x23f1; Cook time: 3 h 1 hen or chicken wing 1 hen or chicken thigh 1 hen or chicken drumstick 300 g beef ribs 300 g beef brisket or similar 1 beef knee bone 1 cut of beef neck rich in tendons 1 celery stalk 1 onion 3 carrots 2 cherry tomatoes 3 l water Salt Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. &nbsp; How to prepare Italian-style meat broth Toast the onion to add color and flavor Place the halved onion in a very hot pan and toast it until it is almost charred. It doesn&#8217;t provide a smoky flavor per se, but it does add a sweet nuance and a beautiful color to the broth. This little trick is used a lot in Italy and makes a noticeable difference. Place the meat in very cold water Put all the meats in a large pot and cover them with very cold water. This step is essential because it extracts the flavors better and the broth remains cleaner. Do not boil the water beforehand. Add the vegetables from the start Add the onion, carrots, celery, and tomatoes. Some people wait to remove the impurities before adding the vegetables, but in many Italian homes, everything is added from the beginning. It simplifies things and it works. Heat over high heat and remove impurities Bring the broth to a boil and remove all the impurities that rise to the surface with a skimmer. Keep a bowl of water nearby to clean the tool. Then, wipe the edges with a paper towel to remove any residue. Cook over very low heat for 3 hours Lower the heat to the minimum, cover the pot, and let the broth simmer very gently. This long time and gentle cooking allow you to obtain a clear broth full of flavor. Let it rest overnight in the fridge When the cooking is finished, let it cool and store it in the fridge until the next day. The fat will rise, solidify, and you will be able to remove it easily. This detail is key to obtaining a light broth, ideal for stuffed pasta like tortellini. Optional: strain for a finer finish If you want a more professional result, you can strain the broth with a fine-mesh strainer or cheesecloth. This way, you remove tiny bits of meat or vegetables and get a clearer broth. Tricks and tips for a perfect result Use bottled water for special occasions If you are looking for a really fine and balanced broth, using bottled water is a good idea. Especially if you are preparing it for an important meal. Bleed the meat beforehand If you can, leave the meats in ice water the night before. This way they lose the blood and you avoid metallic flavors. Do not turn up the heat An Italian broth for stuffed pasta should be delicate. If it boils too hard, it becomes cloudy and loses that clean character. Frequently Asked Questions Can I use other vegetables for this broth? You can add other vegetables, but the traditional Italian base uses only onion, carrot, and celery to obtain a cleaner broth. Is it mandatory to toast the onion? It is not mandatory, but it adds color and a sweet touch that greatly improves the broth. Why is it important to remove the fat the next day? Because the broth remains lighter and more suitable for accompanying stuffed pasta or other delicate preparations. Can I prepare this broth in advance? Yes. It keeps very well in the fridge for 2 days and you can also freeze it for up to two months. Is this broth suitable for tortellini? It is the ideal broth because it is clean, balanced, and does not mask the flavor of the stuffed pasta. Related recipes you will love If you like traditional Italian preparations, here are other ideas to enjoy authentic flavors: Bolognese Lasagna Pasta with broccoli and anchovies Enjoy your Italian-style meat broth! This broth is the perfect base for your soups, rice dishes, and stuffed pasta dishes. Prepare it with care, let it rest, and tell me how it turned out. If you liked this guide, subscribe to my YouTube channel and Instagram to discover more authentic Italian recipes. Share your results. I would love to see them! Enjoy your meal! Italian-Style Beef Broth (Brodo di Carne) A clean, balanced, and flavorful beef broth, ideal for stuffed pasta, soups, and winter dishes. DishFirst course CuisineItalian Preparation time10 minutes Cooking time180 minutes Total time190 minutes Servings3 liters Calories95 kcal AuthorMia Villar Raurich Tagshow to make, culinary guide, howto Ingredients 1 ala hen or chicken 1 contramuslo hen or chicken 1 muslo hen or chicken 300 g beef rib 300 g beef brisket or similar cut 1 hueso veal knee 1 corte beef neck rich in tendons 1 rama celery 1 onion 3 carrots 2 cherry tomatoes 3 l water Salt Instructions Toast the halved onion until it is well browned. Place all the meats in a large pot and cover them with very cold water. Add the onion, carrots, celery, and cherry tomatoes. Bring to a boil and remove any impurities that rise to the surface. Lower the heat to a minimum, cover, and cook for three hours. Let it cool and store the broth in the refrigerator until the next day. Remove the solidified fat from the surface. Strain the broth if you want a finer result. Notes It keeps for up to two days in the refrigerator or can be frozen for up to two months. 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