Preparation: 10 min.
Cooking: 2h 30min
Meat trimmings like Chuck, short ribs, shanks and marrow bones (about 1 Kg = 2.2 lbs)
3 stalks celery with leaves
2 garlic cloves
1 handful coarse sea salt
4 l. Water (7 pints)
1 - Peel the carrots, rinse them
2 - and cut them into chunks.
3 - Rinse the celery and cut it into chunks.
4 - Peel the garlic clove and use it whole.
5 - Combine meat, vegetables and garlic in a large stockpot equipped with lid and fill it with water (about 4 l. / 8.5 fl.oz.)
6 - Add all the vegetables and a handful of coarse sea salt and set to boil over high heat.
7 - When water boils, reduce the heat and simmer for about 2 hours and 30 minutes.
Meat broth is the base for many dishes, like tagliatelle (similar to noodles, but made with flour and eggs like pasta fresca) or tortellini in brodo, passatelli and pastina, and one of the ingredients for risotto, where it’s necessary to enhance the strong taste of other ingredients, like sausage or beans. Always filter broth before using it. The meat can be used to prepare meatballs or filling for tortellini.