In times of famine Mediterranean peoples
would eat their "water soup," simmered over an open fire with
a few stones to give it "flavor." In better times vegetables would
go in the pot of water to make a broth, flavored with some meatless bones.
Eventually, a good broth evolved as the basis for soups and sauces. This
Italian version is a broth that can be frozen for future use. For veal broth,
replace the beef with veal; for lamb broth, replace with lamb; and for vegetable
broth, omit the meat and add a bunch of spinach and one leek, cut up. For
the French method, see the variation below.
| 4 |
pounds cracked beef
marrow, shin, and/or shank bones, with meat on them |
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|
| 1 |
large onion, cut into
eighths |
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| 4 |
ripe plum tomatoes,
cut in half (optional) |
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| 1 |
carrot, cut up |
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| 2 |
celery stalks, cut up |
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|
| 1 |
leek, split lengthwise,
washed well, cut up |
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| 10 |
black peppercorns |
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|
| |
Bouquet garni, tied together in cheesecloth,
consisting of 3 sprigs fresh parsley, 1 sprig fresh thyme, 2
fresh sage leaves, and 1 bay leaf |
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| 4 |
quarts water |
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Salt and freshly ground
black pepper to taste | |
1. Put all the ingredients, except the salt and pepper, in a stock pot,
bring to a boil, then reduce to a simmer. Skim the surface of foam until
no more appears. Partially cover and simmer on a very low heat for no
less than 6 hours.
2. Pour the broth through a cone-shaped strainer and discard all the
bones, meat, vegetables, and bouquet garni. Now pour the broth through
the strainer lined with cheesecloth. Season with salt and pepper.
3. To de-fat the broth, let it rest in a refrigerator until the fat congeals
on the top and can be lifted off. The broth can be frozen for up to 6
months.
Variation: To turn this broth into a fond brun
de veau, replace the beef with veal and start by browning the meat in
hot clarified butter in a large skillet until they are golden brown, turning
with tongs. Remove to the stock pot. Add the onion and 2 peeled carrots
cut into rounds to the skillet; when the onions have yellowed, remove
to the stock pot and continue with the recipe. Alternatively, place the
meat bones in a roasting pan and roast at 425 degrees F until well browned
before using.
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| Makes 2 to 3 quarts |
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