Beef broth

(Brodo di manzo)

Makes approximately 2.5 litres (87 fl oz/10 cups)

2 kg (4 lb 8 oz) beef bones and trimmings (see Note)

2 tablespoons olive oil

100 g (3½ oz) onion, roughly chopped

100 g (3½ oz) carrot, roughly chopped

100 g (3½ oz) celery stalks, roughly chopped

40 g (1½ oz) garlic cloves, peeled and roughly chopped

4 litres (140 fl oz/16 cups) water

2 ripe tomatoes, roughly chopped

2 bay leaves

5 black peppercorns

2 thyme sprigs

2 flat-leaf (Italian) parsley sprigs

Preheat the oven to 150°C (300°F/Gas 2). Place the beef bones and trimmings in a roasting tin and bake until nicely browned (approx 1–1½ hours). Heat the olive oil in a deep heavy-based frying pan and sauté the onion, carrot, celery and garlic until they are nicely browned.

Deglaze the roasting tin with some of the water then add this with all the other ingredients to a large saucepan and bring to the boil. Lower the heat and slowly simmer without a lid for 3–4 hours. Skim away the excess fat and other particles that come to the surface of the liquid throughout the cooking process. Strain the liquid through a fine strainer and refrigerate. If there is excess fat, it will solidify at the top of the refrigerated broth. Remove this with a spoon and discard before using the broth. Beef broth can be made in advance and frozen in an airtight container for up to 2 months.

NOTE: Replace the beef bones with veal bones to make veal stock.