BEEF STOCK with chicken and vegetables Italian way
Recipe type: Stock
Cuisine: Italian
Prep time: 
Total time: 
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!
  • 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
  1. CHICKEN AND BEEF STOCK RECIPERinse 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 LEFTOVERSConserve 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.
Recipe by philosokitchen at