Brodo di carne

Beef Broth

Ingredients

1 to 1.5 kg of beef brisket (whole not diced)

2 large carrots diced large

2 large onions diced large

2 celery stalks diced large

2 large potatoes cut in half

2 bay leaves

Freshly ground black peppercorns

2 garlic cloves

2 ripe tomatoes squashed

Method

Normally I was the piece of briske to ensure any impurities are removed this process help eliminate any blood that might have been left behind when the meat was cut or sitting in the tray.

Place the all the ingredients in a stockpot large enough to accommodate all the ingredients. Add enough water to cover all the ingredients and bring to a gentle simmer, making sure you skim the top to remove any scum that might arise.

Continue simmering for about 3 hours or until the meat is super tender. Once it is cooked, remove the meat and the vegetables from the stock and place in a casserole in a warm oven.

Return the broth to the boil and add risoni pasta, ditalini or rice and cook until it is ready, serve the brood with the pasta or riso as first course and the meat with the vegetables as a main course with a lightly dressed salad after serving and eating the soup

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