The recipe for broth, classic meat one. Its preparation, something like a ritual.
Perfect for tortellini or passatelli. But also for risotto or, why not, alone on a cold winter evening.
If you have a trusted butcher, he will immediately know what kind of meat you need when you say “I want to make a good meat broth”.
The alternative? You can also make it only with capon, however you like.
500g beef pulp
300g bovine bones
1/2 cleaned hen
1 stalk of celery
1 red tomato
3 litres of cold water
Wash all pieces of meat and bones.
Wash the vegetables. Peel carrots and cut them in half as well as the celery.
Clean the onion and leave it whole, inserting the two cloves in it.
Leave the tomato whole (if you do not have it, you can add a little tomato paste halfway through cooking).
Put both the meat and the vegetables into a high and large pot.
Cover with about 3 litres of cold water and turn on the heat.
Bring to boil and skim off the foam from the surface.
Simmer over a gentle heat for about 3 hours half-covered, skimming occasionally. Adjust salt at the end of cooking.
Let the meat broth cool down. I keep it in the fridge for one night. You can also filter it with a small colander first.
When the time has passed, skim off the fat that will have formed on the surface with the cold temperature and take off the meat and the vegetables that you can eat separately. The classic “bollito”.
If you have some tortellini, you can cook them immediately or you can alternatively freeze the broth for future use.