Beef Broth Brodo Di Manzo Recipes

BEEF BROTH (BRODO DI MANZO)

Beef Broth (Brodo Di Manzo) image

Make and share this Beef Broth (Brodo Di Manzo) recipe from Food.com.

Provided by ratherbeswimmin

Categories Stocks

Time 5h20m

Yield 4 quarts

Number Of Ingredients 12

Ingredients

7 lbs beef bones
olive oil, for coating the bones
1 large onion, unpeeled, coarsely chopped
1 large carrot, coarsely chopped
1 celery, with tops coarsely chopped
1/4 cup mushroom
1 head garlic
5 sprigs fresh Italian parsley
5 sprigs fresh thyme
2 bay leaves
10 peppercorns
6 -7 quarts water

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.

Nutrition Facts : Calories 48.4, Fat 0.2, Sodium 53.5, Carbohydrate 11, Fiber 1.6, Sugar 2.8, Protein 1.7

BOLLITO DI MANZO (BOILED BEEF)

Bollito Di Manzo (Boiled Beef) image

Adapted from a recipe by Gina Depalma at Serious Eats http://bit.ly/OSRWL A beef roast is slowly boiled, even more slowly cooled, yielding a rich flavorful beef soup. The cool roast is sliced and served with salsa verde (which Depalma adapted from a Mario Batali recipe).

Provided by DrGaellon

Categories Roast Beef

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 24

Ingredients

3 lbs beef short ribs or 3 lbs beef brisket
3 -4 veal bones, with marrow (optional)
2 medium carrots, peeled and cut in 1-inch chunks
1/2 large onion, cut in large dice
2 celery ribs, cut in 1-inch chunks
1 large garlic clove, smashed and peeled
1 cup diced plum tomatoes or 1 cup crushed plum tomatoes, from a can
1/2 large leek, cleaned thoroughly and cut in 1/2-inch slices
5 -6 whole black peppercorns
2 -3 allspice berries
2 bay leaves
3 sprigs fresh thyme
kosher salt, to taste
6 ounces acini di pepe pasta or 6 ounces orzo pasta, cooked according to package directions
1 bunch flat-leaf Italian parsley, leaves only
1 bunch mint, leaves only
fronds from 1 fennel bulb
4 salt-packed anchovies, fileted and rinsed well
2 tablespoons capers, preferably salt-packed, rinsed and drained
1 hard-boiled egg, roughly chopped
4 cornichons
2 tablespoons white wine vinegar
1 cup extra virgin olive oil
fresh ground black pepper

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.

Nutrition Facts : Calories 526.3, Fat 41.1, SaturatedFat 11.7, Cholesterol 97, Sodium 440.4, Carbohydrate 14.3, Fiber 1.5, Sugar 1.9, Protein 24.1

BRODO DI PARMIGIANO (PARMESAN BROTH)

Brodo di Parmigiano (Parmesan Broth) image

This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.

Provided by Linda Miller Nicholson

Categories HarperCollins Soup/Stew Parmesan Onion Carrot Garlic Thyme Potato Parsley Peanut Free Wheat/Gluten-Free

Yield Makes 2 quarts brodo

Number Of Ingredients 12

Ingredients

1 pound Parmigiano-Reggiano cheese rinds (see note)
1 small, hard Italian sausage (5 to 7 ounces) such as Creminelli's Sopressata, Casalingo, Barolo, or Wild Boar, sliced into 1-inch pieces (vegetarians: omit)
2 yellow onions, peeled and coarsely chopped
2 russet potatoes, coarsely chopped
2 carrots, coarsely chopped
1 garlic head, halved crosswise
13 bay leaves
11 fresh thyme sprigs
1 tablespoon whole black peppercorns
1 tablespoon kosher salt
1 teaspoon juniper berries
1 bunch fresh parsley

Steps:

Add everything but the parsley to a large stockpot with 3 quarts water. Bring to a boil, then reduce the heat to a simmer so low you see only a bubble every 10 seconds or so. Maintain this simmer for 4 hours, stirring occasionally.
Add the parsley and simmer for 1 more hour. Strain all of the solids out of the stock with a sieve over a bowl and use the broth immediately, or store in the refrigerator for up to 5 days, or the freezer for up to 1 month.
Variations:
To make a soup-like pasta dish, boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.
To make a thicker sauce to coat noodles, simmer to reduce the brodo by half, then toss it with pasta just before serving.

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