Brodo - A Family Feast

Today we’re sharing a recipe for Brodo – the broth we used in yesterday’s soup recipe for Pappa al Pomodoro!  Brodo is Italian for ‘broth’ and it’s a thinner, less concentrated stock than the traditional chicken or beef stocks that are used in many other Italian soup recipes.

Brodo is typically made from a mixture of raw meat, bones and trimmings from beef and poultry. For the poultry – traditionally, using fowl instead of hens is preferred because it gives the brodo a unique taste.  However almost any poultry can be used including fryers, but whole roasters are not recommended.

Brodo can be used in a variety of Italian recipes that call for chicken stock including peasant soups like the Pappa al Pomodoro recipe we shared yesterday, or the classic Pasta e Fagioli.

Adapted from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School

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Brodo - A Family Feast

Brodo

  • Prep Time: 15 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 3 quarts

Ingredients

  • 3 pounds chopped veal or beef bones (or a combination), plus any leftover scraps including fat and gristle
  • 1 boiling foul including giblets
  • 1 large carrot, peeled and chopped
  • 1 large leek, green top removed, cleaned of sand and cut up
  • 1 large onion, peeled and chopped
  • 1 stalk celery chopped
  • Green leafy ends cut from the tops of the head of celery
  • 3 good sized stalks of parsley including stems
  • 1 bay leaf
  • 1 good sized sprig of thyme
  • 1 large tomato cut in half and seeded
  • 1 large clove garlic peeled and smashed
  • 4 black whole peppercorns
  • 1 teaspoon Kosher salt

Instructions

  1. Put everything into a large stock pot and cover with water. Slowly bring to a boil, skimming off any scum that floats to the top. Lower heat to a really low simmer and cook for four hours uncovered.
  2. Once done, strain and cool, discarding solids. When completely cool, remove fat and discard. Use immediately or freeze in zipper seal bags. Reboil when ready to use.

Disclosure: This post contains affiliate links.

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Brown (Beef) Stock - A Family Feast

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    Comments

  • Tom @ Raise Your Garden wrote:

    Wow this is great. I love to peasant hunt and now I have a nice broth to use to make them even tastier. 🙂

    • Martha wrote:

      Perfect idea Tom! (My extended family raises pheasants in Western Massachusetts – love pheasant but haven’t had it in years!)

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