RICH MEAT BROTH

Homemade recipe from scratch that’s easy and full of flavor

This broth follows a rich and traditional recipe that is the quintessential base for all soups. Nevertheless, it can be used to make jus and reductions, cook vegetables and risottos, and even poach eggs!

Meat broth is often confused with meat stock, and although similar, the latter uses mostly bones, while our Italian recipe uses mostly meat. This homemade broth is simmered for a long time to cook every last bit of meat, release all the nutrients and deepen the flavor.

Many are the benefits of using meat broth in your cooking, first and foremost this is a vitamin, mineral and protein super rich ingredient with very low calorie content – so fill your belly and stay healthy!

A little history

The origins of meat broth date all the way back to the Stone Age, when a nourishing broth was made from adding hot stones to meat scrap, fat and bones to make a ‘stone soup’ 😆

Broth is also mentioned in the Bible, and later in the Middle Ages it was customary to keep the fireplace always lit - the famous ❤️ of the house - to heat and cook food to feed everyone, collecting every product from the garden and recovering the less valuable scraps of meat.

In the last century traditional recipes have developed all over the world, some simpler, some more sophisticated. We still think our is the best!

---

INGREDIENTS👇🏻

• 1/2 zucchini

• 1 celery stick

• 1/2 onion

• 4 cherry tomatoes

• 1 carrot

• 1 potato

• 2-3 stalks of parsley

• 400g | 14.11oz beef shoulder

• 400g | 14.11oz turkey drumstick

• 400g | 14.11oz veal

• 500g | 17.64oz free range chicken

• 2l water

• coarse sea salt

The recipe step by step

1. Peel onion, potato and carrot, score cherry tomatoes, and add all vegetables in a pot
   

2. Trim the meat cuts and add to the pot with 2l water and a handful of coarse sea salt
   

3. Boil with the lid on for 3 hours, skim all frothing
   

4. Let it cool down and then remove all meats and vegetables
   

5. Seal and store in the fridge overnight
   

6. Skim the fat layer, sieve through double kitchen paper and enjoy! 🍲