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    BEEF STOCK with chicken and vegetables Italian way

    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!

    BEEF STOCK with chicken and vegetables Italian way


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    1.5 Lb (700 g) beef brisket

    ¼ 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

    BEEF STOCK with chicken and vegetables Italian way

    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.

     

    BEEF STOCK with chicken and vegetables Italian way

    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

    5.0 from 3 reviews
    BEEF STOCK with chicken and vegetables Italian way
     
    Print
    Prep time
    6 hours
    Total time
    6 hours
     
    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!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Stock
    Cuisine: Italian
    Ingredients
    • 1.5 Lb (700 g) beef brisket
    • ¼ 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
    Instructions
    1. 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.
    2. 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.
    3.5.3208

    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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    Reader Interactions

    Comments

    1. patrizia says

      January 31, 2017 at 4:02 pm

      great recipe for cold winter nights

      Reply
      • Filippo Trapella says

        January 31, 2017 at 6:56 pm

        thank you! 🙂

        Reply
    2. techlazy.com says

      April 15, 2017 at 8:14 am

      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.

      Reply
    3. Rose Martine says

      November 07, 2020 at 12:42 am

      """Just made this for dinner tonight, so good! I had some trouble finding some of the ingredients so I substituted tahini and a red curry paste for the miso, also did shrimp instead of tofu (for pleasure of
      My fiancé haha) but I have to say to definitely make the soft boiled egg! It was the cherry on top ""
      "

      Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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