Meat broth


First published in 2016
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This beef and poultry stock is used to make many traditional Emilian dishes such as Bolognese cutlet, tortellini or zuppa imperiale.

Making a great meat stock is very easy, it just needs very gentle cooking for several hours. Everyone from my generation can recall childhood memories of big pots of stock slowly bubbling away for hours, and hours, and hours…

As with many traditional recipes, every family has their own method for preparing meat stock. Here, I share my family's recipe with you.




Meat broth

  • 700g of beef brisket
  • 1/4 chicken
  • 1 beef bone, preferably knee or other joints
  • 1 courgette, roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 1 onion, peeled and quartered
  • 2 celery sticks, roughly chopped
  • 2 garlic cloves
  • 1 tsp black peppercorns
  • 5l water, cold
  • 1 sprig of fresh parsley
  • salt, to taste
Begin by washing the vegetables and meats. Place all the ingredients in a large, thick-bottomed saucepan or Dutch oven. Cover with the cold water, it must be cold in order to extract all the flavour from the ingredients
Place the pot over a low heat and cover with a lid. Bring to a gentle simmer and cook for 6 hours. You may need to adjust the heat to maintain a gentle simmer
When the stock is ready, pass it through a fine sieve, reserving the meat. Allow the stock to cool, then transfer to a suitable container and place in the fridge for at least 5 hours
Discard the congealed fat with a spoon and filter the stock through a sieve lined with several layers of cheesecloth. Pour the stock into jars and store in the fridge for up to 3 days or freeze 1 month in the freezer
Traditionally, the reserved meat is used to prepare meatballs, meat salads or served with a simple seasoning of olive oil, salt and black pepper
Meat broth
First published in 2016
Share recipe