This traditional Brodo di Carne recipe is a rich, slow-simmered Italian beef and poultry broth made with bone-in meat, aromatics, and herbs. Perfect as a warming sipper or the flavorful foundation for tortellini, risotto, or Italian soups.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 4 hrsTotal Time 4 hrs 20 mins 1 lb beef shank or short ribs (bone-in)
1 whole chicken leg quarter or 2 wings + 1 thigh
1 marrow bone (optional, for richness)
1 onion, halved (leave peel on for golden color)
2 carrots, peeled and halved
2 celery stalks, halved (with leaves if possible)
1 small tomato (or 1 tbsp tomato paste — optional for depth)
1 bay leaf
A few sprigs of fresh parsley
5 black peppercorns
10 cups cold water
Salt to taste
Start Clean
1
Place beef, chicken, and marrow bone in a large stockpot. Cover with cold water and bring to a boil.
As soon as foam rises, skim it off with a slotted spoon to ensure a clear broth.
Add Aromatics
2
Once skimmed, add onion (skin on), carrots, celery, tomato, bay leaf, parsley, and peppercorns.
Reduce heat to a low simmer and cook uncovered for 3.5 to 4 hours , skimming occasionally.
Strain & Finish
3
Remove meat and vegetables. (You can repurpose them or discard.)
Strain broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl.
Taste and season with salt (start with 1–2 teaspoons).
Use immediately or let cool and refrigerate (fat will rise and harden — skim if desired).
Pairing Suggestions
4
Classic use: Add cooked tortellini, passatelli, or tiny pasta (stelline or ditalini)
Serve warm in a mug with a drizzle of good olive oil and shaved Parmesan
Bread pairing: Grissini (Italian breadsticks) or rustic sourdough
A light Italian white wine like Soave or Verdicchio
Tips & Notes
5
Low and slow is key. Boiling too hard clouds the broth.
Use skin-on onion. It imparts a gorgeous golden hue.
Freezer-friendly: Store cooled broth in containers for up to 3 months.
Layer flavor: Add a parmesan rind or dried porcini in the last hour for extra depth.
Want a clearer broth? Chill and strain again through cheesecloth, or clarify with egg white raft (like consommé).
Ingredients 1 lb beef shank or short ribs (bone-in)
1 whole chicken leg quarter or 2 wings + 1 thigh
1 marrow bone (optional, for richness)
1 onion, halved (leave peel on for golden color)
2 carrots, peeled and halved
2 celery stalks, halved (with leaves if possible)
1 small tomato (or 1 tbsp tomato paste — optional for depth)
1 bay leaf
A few sprigs of fresh parsley
5 black peppercorns
10 cups cold water
Salt to taste
Directions Start Clean
1
Place beef, chicken, and marrow bone in a large stockpot. Cover with cold water and bring to a boil.
As soon as foam rises, skim it off with a slotted spoon to ensure a clear broth.
Add Aromatics
2
Once skimmed, add onion (skin on), carrots, celery, tomato, bay leaf, parsley, and peppercorns.
Reduce heat to a low simmer and cook uncovered for 3.5 to 4 hours , skimming occasionally.
Strain & Finish
3
Remove meat and vegetables. (You can repurpose them or discard.)
Strain broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl.
Taste and season with salt (start with 1–2 teaspoons).
Use immediately or let cool and refrigerate (fat will rise and harden — skim if desired).
Pairing Suggestions
4
Classic use: Add cooked tortellini, passatelli, or tiny pasta (stelline or ditalini)
Serve warm in a mug with a drizzle of good olive oil and shaved Parmesan
Bread pairing: Grissini (Italian breadsticks) or rustic sourdough
A light Italian white wine like Soave or Verdicchio
Tips & Notes
5
Low and slow is key. Boiling too hard clouds the broth.
Use skin-on onion. It imparts a gorgeous golden hue.
Freezer-friendly: Store cooled broth in containers for up to 3 months.
Layer flavor: Add a parmesan rind or dried porcini in the last hour for extra depth.
Want a clearer broth? Chill and strain again through cheesecloth, or clarify with egg white raft (like consommé).
Brodo di Carne (Italian Meat Broth)
