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.
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'
Chef Danilo Angè
Difficulty: easy
Method: 10'
Cooking: 120'
Method
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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
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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
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.
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Lombard-style chicken salad
You can depart from tradition and prepare Lombard-style chicken salad with other meats, like leftover veal roast.
