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15-minute Beef Stock

This one is a straightforward and good recipe for a perfect broth. You only need 15 minutes between the preparation of the ingredients and the cooking. This broth is perfect to flavor other recipes, a good soup base, or drunk on cold days. What’s left if you’ve prepared too much? Freeze it as it will keep perfectly for a couple of months.
Course Soup
Cuisine Italian
Keyword broth, italian stock, meat broth, stock
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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Ingredients

  • 1-2 lb of beef  (750—1 kg)
  • 1 small yellow onion  peeled and roughly chopped
  • 1 medium carrot roughly chopped
  • 1 small stalk celery trimmed and chopped
  • 1 bunch of parsley
  • 2 slices of dried porcini or portobello mushrooms
  • 1-2 bay leaves
  • 2 cloves
  • 2-3 peppercorns
  • 1 tbsp of kosher salt
  • 3 tbsp of extra-virgin olive oil or neutral-tasting oil
  • Half glass of white wine or brandy or Marsala wine
  • A tsp of sugar
  • Cold water to cover (1.5 liters)
Servings 4 servings

Instructions

  • Prepare the vegetables: wash and cut the carrots, celery, and onion into coarse pieces.
  • Add the oil to the saucepan and add all the vegetables, dried mushrooms, herbs, and spices.
  • Finally, add the meat cut into coarse pieces.
  • Turn the gas on high and add the sugar;
  • Let the vegetables and the meat brown;
  • Stir in the wine and let the alcohol evaporate completely.
  •  Add cold water, season with salt, and cover with a lid
  •  Cook for 5 minutes over medium heat.
  • Before serving, the broth needs to be filtered;
  • Use a medium mesh filter to separate the liquid broth from the solid parts;
  • This will make it smooth;
  • This broth is perfect for the classic Italian stuffed pasta (such as cappelletti).