Brodo Di Manzo Recipe
Ingredients
| Beef | 2 Pound | |
| 1 lb. soup bones | ||
| Water | 4 Pint | |
| Onions | 2 Large | |
| Carrots | 2 Medium | |
| Celery stalks | 3 Medium | |
| Turnip | 1 Small | |
| 1/2 breakfast cup parsley | ||
| Salt | 4 Teaspoon (Leveled) | |
Directions
This is a relatively uncomplicated beef broth usually served with the same pastini as given in the recipe for zuppa di lentecchie.
It is a clear, light soup and may be found in most parts of Italy.
Put the beef (in one piece), the bones, water, onions, carrots, celery stalks, turnip and parsley into a large saucepan.
Add salt.
Bring to the boil then remove the scum as it rises to the surface.
Lower the heat, cover the pan and simmer gently for 4 hours with the heat as low as possible.
Strain into a clean bowl and refrigerate when cold.
Before serving, remove the hard layer of fat from the top and re-heat as much soup as is required.
It is a clear, light soup and may be found in most parts of Italy.
Put the beef (in one piece), the bones, water, onions, carrots, celery stalks, turnip and parsley into a large saucepan.
Add salt.
Bring to the boil then remove the scum as it rises to the surface.
Lower the heat, cover the pan and simmer gently for 4 hours with the heat as low as possible.
Strain into a clean bowl and refrigerate when cold.
Before serving, remove the hard layer of fat from the top and re-heat as much soup as is required.
Chef
