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Marcella Hazan's Homemade Meat Broth Question

post #1 of 3
Thread Starter 

Hey all.  I am trying to make Marcella Hazan's Homemade Meat Broth. http://www.cookstr.com/recipes/il-brodo-homemade-meat-broth  I was wondering what cuts of beef, veal, and chicken are best for this and if I am supposed to cook them some beforehand in the oven maybe?  I am confused if being in the pot that long at a simmer will be enough.  Thank you.

post #2 of 3

I would recommend veal neck, veal breast, beef shin/shank or beef shortribs. 

 

For the meat broth or as an Italian would call it 'brodo', you don't need to roast the meat or bones but if you wanted to, that wouldn't be a problem. The idea is a clean, light colored broth.

post #3 of 3
Thread Starter 

Thanks

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