Brodo di Manzo
1 Large Onion
4 Large Carrots
2 Large Potatoes
6 Celery Sticks
6 Bay Leaves
2 Chicken Stock Cubes
2 tbsp Tomato Puree
1 Garlic Clove
200ml E.V.O Oil
È ora di cucinare!
Fill a very large saucepan with approximately 5 litres of water and put on high heat
Add the olive oil, bay leaves, parsley, garlic clove, tomato puree and stock cubes.
Whilst the water heats up prepare the remaining ingredients. Peel the carrots and potatoes. Trim the ends off the celery sticks and the onion.
Once the water is hot reduce the heat to medium/low and add all the remaining ingredients with a handful of rock salt. Cook for 4 - 4.5 hours
As it cooks a dark foam will appear on the surface. If you have a small strainer use it to remove the foam. If not you can use a spoon instead.
When the meat and vegetables are tender carefully remove them from the broth. Use a strainer to pick up any small bits.
Turn the heat to high and let the broth boil for a couple of minutes. Add your chosen pasta and stir frequently whilst it cooks.
When the pasta is soft turn off the heat and let it settle for a minute or two.
È pronto a servire!
I consigli di Melissa
You can also make this dish using a whole chicken rather than beef brisket. The rest of the instructions are exactly the same but the cooking time is slightly less. Depending on the size of your chicken it should be ready after 2.5 to 3 hours. It's delizioso and highly nutritious.
Make sure you've got some grated parmiggiano ready to serve with the pasta
The broth liquid can be frozen (once it's cooled) ready for another day. Think about how many people you'll be cooking for and decide how much pasta to use. When I cook for my family of four I use 300g of pasta. This recipe provides enough broth to cook 1kg of pasta.
A casa I always cook this dish once a week during the winter months or whenever someone has a cold. We nickname it la medicina because all its nutrients help you feel better when you've got a cold. If you like, try adding some dried chillies to it too.
This meal offers two courses in one. Normally the meat is served once it's gone cold. We call it l'insalata di carne (meat salad) and we serve it drizzled with lots of E.V.O oil and balsamic vinegar with a little salt.
The meat is very tender and best when sliced thin. You can also use any leftovers in your sandwiches the next day! It's also yummy mixed in with fried onions in a crusty baguette!
I always use orzo pasta in this dish. It's shaped just like rice and is easy to eat with the broth. You can also use vermicelli pasta (make sure you crumble it up first), stellete or any type of soup pasta. If you haven't got any in non ti preoccupare. You can break up spaghetti or linguini into small bits and use them instead.
1.5kg Punta di Petto
1 Cipolla Grande
4 Carrote Grosse
2 Patate Grosse
6 Stecche di Sedano
6 Foglie d'Alloro
2 Dadi di Pollo
2 cucc. Concentrato di Pomodoro
1 Spicchio d'Aglio
200ml Oglio E.V.O