Hello, will be the grey sky or the sentimentality for the summer that is ending, but I think today is a good day to talk about beef broth.
This is a slow preparation dish, but very simply, used as a basis in the preparation of many other recipes, such as saffron risotto, as well as being an excellent tonic on cold winter days or when we are a bit debilitated virus season . The meat broth, in fact, contains the amino acids necessary to block the inflammatory cells of the immune system throughout the body and accumulate in the trachea wreaking sore throat and flu symptoms. Salt broth helps to thin the mucus membranes that accumulate during the season. And besides, the heat causes vasodilation and a fluidizing effect of mucus and phlegm.
The roots of the beef broth sink in Piemonte, in northwestern Italy.
This dish can be made with pieces of veal or beef from the rib thin, but the Piemontese prefer a cut called “cappello del prete” or “priest’s hat”, so named because butchers traditionally reserve this delicious cut for the clergy.
The “priest’s hat”, anatomically corresponds to the neck of the calf.
So, are you ready? Have you washed your hands? Fasten your apron !!! We are going to prepare a perfect italian homemade beef broth …
- (X2 people)
- 500g neck of cattle
- 2 pieces marrowbone
- 1 celery
- 2 carrots
- 2 potatoes
- 1 onion
- 3 cherry tomatoes
- pepper (ground or berries to your liking)
- 1.5L water
Clean and wash all the vegetables and place them whole in a large pot with cold water;
add the meat and the marrowbone, salt and pepper do not overdo it and cover the pot until boiling.
At this point let the stock continues to simmer on a low heat for 2 to 3 hours; taste it when it is almost ready to make sure that it is salted to perfection.
As mentioned, it isn’t a complex procedure and is cooked just choose how to enjoy it …
You can bake the traditional italians “tortellini” in the broth and add the Parmesan cheese only;
You eat the meat with vegetables or set it aside to prepare a salad or veal with tuna sauce; do not forget that the strained broth is the base for risottos and roasts, you can cook more and keep it in the freezer ready for any occasion.
So now you know all the secrets of homemade beef stock and you can choose to serve it on the table as you like, so as always let your imagination and share your results in the comments, it will be a pleasure to read them all, see you soon !! 😉