Beef Broth Brodo Di Manzo Recipes

BOLLITO DI MANZO (BOILED BEEF)

Steps:

• Rinse beef and pat dry. Place vegetables, spices and herbs in a stockpot with 3 quarts cold water. Bring to a boil, then add the beef and optional bones. Season with kosher salt. Be sure the meat is fully submerged.
• Return to the boil, skimming any foam that rises. Lower heat to a simmer, cover and cook 3 hours, skimming any further scum that rises. Remove from heat and allow to cool, undisturbed, until room temperature, 6-7 hours.
• Remove meat and adjust seasoning of broth with salt and pepper. Reheat and serve, with or without the vegetables, over cooked miniature pasta (or cooked rice), with grated Parmigiano, Pecorino Romano or Grana Padano.
• Combine all the salsa verde ingredients in a blender. Process until smooth.
• Slice the cold beef across the grain. Serve with salsa verde.
• Note: Leftover beef can be shredded and mixed with finely chopped celery, finely chopped red onion, minced fresh parsley, finely chopped cornichon, dried oregano, a pinch of chili flakes, salt, black pepper, red wine vinegar and extra-virgin olive oil to make a beef salad - the longer it stands, the more the meat absorbs the flavors. Serve on toasted bread or crackers.

BEEF BROTH (BRODO DI MANZO)

Steps:

• Preheat oven to 450°; lightly rub the beef bones with olive oil and place in a heavy roasting pan.
• Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.
• Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.
• Add water to cover by 4 inches; bring to a simmer.
• Skim off scum and fat until broth is clear.
• Simmer broth gently for 4 hours; strain the broth.
• Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.