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Brodo di Carne
Italian beef broth is light and flavorful.It is used for some soups, for most risotti, and as a moistening agent for braised meats.Don't confuse it with French beef stock, which is very strong, deep-flavored, and forms the basis for French cooking.
1 pound boiling beef, such as flanken
1 pound beef bones, preferably marrow bones
1 onion, unpeeled
1 stalk celery
2 small tomatoes
1 garlic clove, unpeeled
Place the meat and the bones in a heavy soup pot.Cover with water and bring to a boil.Carefully skim away the scum as it rises to the top.When the broth is clear, add the remaining ingredients and turn down the heat so that the water barely simmers.Cook over low heat for approximately 3 hours.Strain the broth of bones and vegetables and discard.If using the broth for a clear soup, strain it again through 4 layers of cheesecloth.Refrigerate and remove fat when it has congealed.
Copyright ) 1988 by Viana La Place and Evan Kleiman