Meat broth

5 hours 30 minutes


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