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Brodo - A Family Feast


Yield: 3 quarts 1x
Prep: 15 minsCook: 4 hoursTotal: 4 hours 15 minutes


  • 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


  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.

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