Ingredients: onion, carrots, celery, beef bone, chuck steak, rib steak (preferably with back muscle), olive oil, salt, pepper grains.
Preparation:
- Wash and peel 1 or 2 carrots, cut them in large pieces and put them in a large pot.
- Wash one celery stalk (leave a few leaves attached), cut it in large pieces and put it in the pot with the carrots.
- Peel an onion and cut it in half or quarters, then put it with the other vegetables.
- Wet the vegetables with a bit of olive oil (extra virgin olive oil is preferable), don’t exaggerate, if the base of the pot is all covered in oil you’ve already put too much.
- Turn the heat on and let the vegetables cook over a high flame for 2 to 3 minutes, being careful that they don’t stick to the pot.
- Lower the heat to medium, put the cuts of meat in the pot and add the whole pepper grains.
- After 3 minutes cover everything with water, put the lid on the pot
- Wait for the water to start boiling and turn the heat to low.
- Every once in a while remove the foam that forms at the top and stir.
- After about an hour of slow cooking your broth should be ready, at this point add salt while tasting and stirring the broth.
Vegetables broth:
Ingredients: onion, carrots, celery, tomato, olive oil, salt.
Preparation:
- Wash and peel 2 carrots, cut them in large pieces and put them in a large pot.
- Wash one celery stalk (leave a few leaves attached), cut it in large pieces and put it in the pot with the carrots.
- Peel an onion and cut it in half or quarters, then put it with the other vegetables.
- Wash two tomatoes and cut them in half, the put them in the pot.
- Wet the vegetables with a bit of olive oil (extra virgin olive oil is preferable), don’t exaggerate, if the base of the pot is all covered in oil you’ve already put too much.
- Turn the heat on and let the vegetables cook over a high flame for 2 to 3 minutes, being careful that they don’t stick to the pot.
- After 3 minutes cover everything with water, add the pepper, and put the lid on the pot.
- Wait for the water to start boiling and turn the heat to low.
- After about an hour of slow cooking your broth should be ready, at this point add salt while tasting and stirring the broth.
Fish broth:
Taken from Royal Road, this narrative should be reported if found on Amazon.
Ingredients: butter, leek, white wine (dry), onion, garlic, parsley, pepper grains, fish scraps (heads, fishbones, pieces of fish meat, do not use the organs), salt.
Preparation:
- Cut the leek in thin disks.
- Cut half an onion in thin slices.
- Put a few pieces of butter in a pot and turn the heat on to medium.
- When the butter has melted add the cut leek and onion and a garlic clove.
- After a few minutes, when the onion starts to brown add the fish scraps.
- Add the white wine (just enough to cover the bottom of the potin a thin veil).
- Stir until the white wine has evaporated, then cover everything with water.
- Add the pepper grains and parsley leaves.
- When it starts to boil turn the heat to low.
- After an hour your broth is ready, add salt while stirring and tasting.
Chicken broth:
Ingredients: onion, carrots, celery, laurel, parsley a whole chicken (preferably a hen), salt, pepper grains.
Preparation:
- Wash and peel 1 or 2 carrots, cut them in large pieces and put them in a large pot.
- Wash one celery stalk (leave a few leaves attached), cut it in large pieces and put it in the pot with the carrots.
- Peel an onion and cut it in half or quarters, then put it with the other vegetables.
- Pluck the remaining feathers from the chicken and burn those you can’t remove.
- Put the chicken in the pot and add the pepper, a laurel leaf and a few whole parsley leaves.
- Cover everything with water, put the lid on the pot and turn the heat on at medium-high heat.
- Wait for the water to start boiling and turn the heat to low.
- Every once in a while remove the foam that forms at the top and stir.
- After about an hour of slow cooking your broth should be ready, at this point add salt while tasting and stirring the broth.