Scopri

Meat stock

Homemade meat stock adds a touch of flavour to many recipes; it is very easy to prepare.

Chef Danilo Angè

Difficulty: easy

Method: 10'

Cooking: 120'

Difficulty: easy

Method: 10'

Cooking: 120'

Chef Danilo Angè

Difficulty: easy

Method: 10'

Cooking: 120'

Difficulty: easy

Method: 10'

Cooking: 120'

Method

  1. 01 / Prepare the vegetables

    Peel and halve onion

    Cook on one side in an ungreased pan over high heat

    Remove from heat when the side in contact with the pan is well-coloured

    Peel and wash carrots and cut into small pieces

    Wash celery and cut into small pieces

    Wash and halve tomato

  2. 02 / Prepare the stock

    Put a pot of water on low heat

    Add cooked onion, carrots, celery, and tomato

    Add peppercorns, clove, and bay leaf

    Add meat

    Bring to a simmer and cook for about 2 hours, occasionally removing impurities from the surface with a skimmer

Wine pairing

Meat stock is a foundational recipe which can be used in various other recipes, so the wine pairing will be indicated on the recipe in which it is to be used.

You can prepare the stock in advance or a few hours beforehand and store it in the refrigerator after straining out all vegetables, spices, and impurities. Leave the meat in the stock to keep it soft should you decide to eat it later.

Meat stock is a foundational recipe to be used in other recipes, so do not over-season it—better to use only the seasoning indicated in the recipe in order to keep the stock as versatile as possible.

Do not cook the stock at too high a temperature; gently simmering it without covering the pot with the lid yields a clearer stock.

Do not salt the stock, or only salt it very sparingly at the end; the stock reduces while it cooks and adding too much salt would yield a very savoury result which would be difficult to use in the final recipe. Better to add the salt later, in the recipe for which you are making the stock.

If you have stock left over, you can easily freeze it so as to have it ready for subsequent recipes. Remove the meat and take care to strain out all vegetables, spices, and impurities with a colander.

Even if you make it right before using it, remember to strain your stock before putting it into your chosen recipe.

You can reuse the meat from the stock to prepare Milanese Mondeghili meatballs or a filling for meat ravioli.

Whether you have leftover beef, veal, or chicken, use the meats for a tasty salad, as indicated in the recipe for Lombard-style chicken salad.

Homemade meat stock adds a touch of flavour to many recipes; it is very easy to prepare, requires little attention while cooking, and can be frozen. Get in the habit of cooking with homemade instead of premade stock and you will appreciate its attributes!

Ribs are one of the parts most commonly used in meat stock, but you can also ask your trusted butcher if there are other suitable cuts available; consider that using fattier cuts will yield a stock with a more intense flavour and you will have to skim it more during cooking. You should also take into account the recipe in which you will use the stock when choosing which cut to buy.

Do not hesitate to add hen or chicken thighs or wings, as well as any bones your butcher has around—it will only improve your stock’s flavour.

Meat stock is also an excellent way to use parts of vegetables that would otherwise be discarded, such as celery leaves, parsley stalks, or the green parts of leeks.

Cooked onion gives the stock a pleasantly intense flavour; if you want a more delicate flavour, use the onion without cooking it or replace it with leek or shallot.

Ingredients for 5 L stock

5 L of water

800 g beef or veal ribs

150 g onion

150 g celery

150 g carrots

1 tomato

1 bay leaf

Peppercorns

1 clove

1 tomato

Wine pairing

Meat stock is a foundational recipe which can be used in various other recipes, so the wine pairing will be indicated on the recipe in which it is to be used.

You may also like

Meat ravioli in broth
Lombard-style chicken salad

You can depart from tradition and prepare Lombard-style chicken salad with other meats, like leftover veal roast.

“Mondeghili” Milan-style meatballs

What makes “mondeghili”, Milanese meatballs, special is that they can be made using leftover meat like roast, boiled or braised meat, for example.

Lentil ragout
Salsa di pomodoro fresco e basilico
Blanching
Meat ravioli in broth
Lombard-style chicken salad

You can depart from tradition and prepare Lombard-style chicken salad with other meats, like leftover veal roast.

“Mondeghili” Milan-style meatballs

What makes “mondeghili”, Milanese meatballs, special is that they can be made using leftover meat like roast, boiled or braised meat, for example.

Lentil ragout
Salsa di pomodoro fresco e basilico
Hollandaise sauce
Add to favourite
Copyright © 2024 Cuciniamo S.r.l. - P.iva e Cod. Fisc. 11653660966 All Rights Reserved. Privacy policy | Cookie policy | Customize