Marcella Hazan’s Beef Broth
Published in Soups
Marcella Hazan is an Italian cookery writer who writes in English. Her cookbooks are credited with introducing the public in the United States and Britain to the techniques of traditional Italian cooking. She is widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.
Ingredients:
- 2 kg mixed meat and bones (beef, veal and a little chicken)
- 1 carrot
- 1 onion
- stick or 2 celery
- small piece red or yellow pepper
- 1 small potato
- 1 whole ripe tomato
Preparation:
- Simmer together all ingredients in enough water to cover by 5 cm, at the gentlest simmers for about three hours.
- Then drain and chill.