Beef stock Italian style

    13 hours 20 min

    A good homemade meat stock is essential for Italian dishes such as risotto. Italians add two ingredients that you won't find in beef stock elsewhere: Parmesan rind and chicken.

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    Serves: 8 

    • 500g beef ribs with bones
    • 500g beef brisket
    • 1/2 chicken
    • 1 marrowbone
    • 2 carrots, peeled and chopped
    • 2 stalks celery, chopped
    • 4 to 5 small tomatoes, halved
    • 1 white onion, chopped
    • 5 whole cloves
    • 1 small bunch parsley, chopped
    • 1 Parmesan cheese rind
    • 4L water
    • 1 tablespoon coarse salt

    Prep:20min  ›  Cook:3hr  ›  Extra time:10hr resting  ›  Ready in:13hr20min 

    1. Place all the meat and bones in a large pot and add carrots, celery stalks and tomatoes. Stud the onion with cloves and add to pot. Remove the very outside of the Parmesan rind and discard, add the rind to the pot. Add cold water, 4L or enough to submerge everything by 15cm. Bring to the boil, then turn down the heat and simmer for 3 hours. Add salt during the last 10 minutes of cooking.
    2. When the meat and chicken is so soft that it falls off the bones, turn off the heat and let everything cool in the pot. Store in the fridge overnight. Discard the thick layer of fat that has formed on the top. Strain the stock and refrigerate or freeze.

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