Italian Beef Broth

• Beef, veal shank, and bones3 kg
• Yellow onions, roughly chopped2 st
• Leek, roughly chopped1 st
• Carrots, peeled and roughly chopped2 st
• Celery stalk, roughly chopped1 stalk
• Garlic cloves6 cloves
• Fresh flat-leaf parsley sprigs4 sprigs
• Whole black peppercorns10 pieces
• Fresh thyme sprigs3 sprigs
• Small bay leaves2 leaves

METHOD

1. 01Place the beef, bones, and veal shank in a large pot.
2. 02Add cold water to cover all ingredients, bring to a boil, and carefully remove any scum that rises to the surface.
3. 03Reduce the heat to a gentle simmer and cook for 2 hours. Replenish water if needed to keep the meat covered. Continue to skim any additional scum.
4. 04Add the remaining ingredients (onions, leek, carrots, celery, garlic, parsley, peppercorns, thyme, bay leaves) and simmer for another 2 hours.
5. 05Remove the pot from the heat. Carefully remove the large solid components (meat, bones, and large vegetables) using a slotted spoon.
6. 06Pour the broth through a fine-mesh sieve. For an exceptionally clear broth, line the sieve with a cheesecloth or a coffee filter and strain it a second time.
7. 07Allow the broth to cool completely uncovered at room temperature, then cover it properly and refrigerate.
8. 08Before using, skim off the layer of fat that has solidified on the surface.