Brodo di Manzo

(Unedited)

This is my sister’s beef broth recipe. It can form the basis of many recipes but is particularly delicious with her Tortellini di Pollo e Ricotta added to it.

1 beef soup bone with beef

1 package regular bones

1 onion, peeled

4 carrots, peeled

2 stalks celery, without strings

1 Tbsp parsley

1 tsp peppercorn

1 Tbsp salt

1. Place bones in a 12-quart pot, filled almost to the top with water.

2. Skim off fat after it boils, then add onion, 2 carrots, celery, parsley, peppercorn, and salt.

3. Simmer for 2-3 hours.

4. Pour through a cheesecloth-lined colander into a another pot and refrigerate overnight or longer. Discard vegetables.

5. Remove congealed fat, bring to a boil, skim again, and strain through cheesecloth again.

6. Boil and then add a couple egg shells which help to purify any of the grit left behind.

7. Add 2 new carrots, sliced.

8. Boil broth until new carrots are cooked.