This beef stock with chicken and vegetables is an essential preparation to make several dishes of the Emilian traditional cuisine, as Bolognese cutlet, or tortellini, or Zuppa Imperiale. Preparing a fabulous meat stock as tradition wants is very easy, but needs a very gently cooking for several hours. Every member of my generation can recall from his childhood a big, heavy pot, slowly bubbling, hours, and hours, and hours! Like many traditional recipes, every family has their own way to prepare the meat stock. Here, I’ll share with you my family recipe!
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1.5 Lb (700 g) beef brisket
1/4 old hen or chicken
1 beef bone (best if knee or other joint)
1 zucchini
3 carrots, unpeeled
1 yellow onion
2 sticks of celery with leaves
1 sprig of fresh Italian parsley
1 rind of Parmigiano Reggiano
2 cloves
1 tsp whole black peppers
5 qt (5 Lt) icy water
to taste cooking salt
CHICKEN AND BEEF STOCK RECIPE
First, rinse the vegetables, then cut the carrots and celery into three pieces, and reduce the onion in quarters. After that, pour all the ingredients into a bottom-thickened heavy pot, like a Dutch oven. Add icy water into the pot as well. The water has to be cold to extract the flavor from the ingredients better.
Place the pot over lower heat, and cover with a lid. When the water starts to simmer gently, count at least 6 hours before obtaining a flavorful stock! Set the flame to let the stock bubbling slowly under the lid as long as cooking.
When the stock is ready, raise meat cuts, and the Parmigiano rind, and vegetables, then let the liquid reach room temperature. Store the stock at least 5 hours in the fridge, then sift through a sifter lined with a few layers of cheesecloth.
CONSERVING AND LEFTOVERS
Conserve the meat stock into jars into the refrigerator up to 3 days, or freeze.
Traditionally, the remaining meat is used to prepare meatballs, meat salads or simply served sliced, seasoned with olive oil, salt, and black pepper.
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SHRIMP STOCK RECIPE Italian way
PRINTABLE VERSION
- 1.5 Lb (700 g) beef brisket
- 1/4 old hen or chicken
- 1 beef bone (best if knee or other joint)
- 1 zucchini
- 3 carrots, unpeeled
- 1 yellow onion
- 2 sticks of celery with leaves
- 1 sprig of fresh Italian parsley
- 2 cloves
- 1 rind of Parmigiano Reggiano
- 1 tsp whole black peppers
- 5 qt (5 Lt) icy water
- CHICKEN AND BEEF STOCK RECIPE
Rinse the vegetables, then cut the carrots and celery into three pieces, and reduce the onion in quarters. Pour all the ingredients into a bottom-thickened heavy pot. Add icy water into the pot as well.
Place the pot over lower heat, and cover with a lid. When the water starts to simmer gently, count at least 6 hours. Set the flame to let the stock bubbling slowly under the lid as long as cooking.
When the stock is ready, raise meat cuts, and Parmigiano rind, and vegetables, then let the liquid reach room temperature. Store the stock at least 5 hours in the fridge, then sift through a sifter lined with a few layers of cheesecloth. - CONSERVING AND LEFTOVERS
Conserve the meat stock into jars into the refrigerator up to 3 days, or freeze.
Traditionally, the remaining meat is used to prepare meatballs, meat salads or simply served sliced, seasoned with olive oil, salt, and black pepper.
great recipe for cold winter nights
thank you! 🙂
Thank you for this post. I’ve always believed that chicken had to be cooked to 180 using an instant read thermometer to be safe. Always dry. I do more grilling outdoors, but I’ll definitely have to look for one of those pans. Should be good for any type of meat.