Brodo di carne (meat broth) is the foundational liquid of Italian cooking—a clear, golden, deeply flavoured broth made by simmering mixed meats (beef, veal, and chicken) with aromatic vegetables in water for several hours, producing the essential medium for tortellini in brodo, passatelli, stracciatella, risotto, and dozens of other Italian preparations that rely on the quality of the broth as their primary flavour component. Italian brodo differs from French stock in intention and use: where French stock is typically made from bones (for gelatin and body) and used as a cooking medium or sauce base, Italian brodo emphasises the meat itself (for flavour) and is served as a dish—the broth is the destination, not just the vehicle. A classic Italian brodo uses a combination of beef (for depth and richness—typically a cut like muscolo/shin or biancostato/short ribs), veal (for sweetness and body), and chicken or capon (for lightness and complexity), simmered with onion, carrot, celery, and sometimes tomato, parsley stems, and a few peppercorns. The liquid is started cold (never hot—this produces a clearer broth), brought to a bare simmer, skimmed diligently for the first 30 minutes, then maintained at the gentlest possible simmer (a bubble breaking the surface every few seconds) for 3-4 hours. The result should be clear, golden, and deeply flavoured—you should be able to taste distinct meat flavour, not just salt. A good brodo is the test of an Italian cook's patience and care.
Mixed meats: beef, veal, and chicken/capon. Start in cold water. Bring to a bare simmer—never boil. Skim diligently. Simmer 3-4 hours. Aromatic vegetables: onion, carrot, celery. The broth should be clear, golden, and deeply flavoured.
A piece of Parmigiano rind added to the broth in the last hour provides umami depth and body. The broth should be strained through muslin or a fine-mesh sieve for clarity. Cool quickly and refrigerate—the fat solidifies on top and can be lifted off cleanly. A great brodo requires no salt at the table—if it's well-made, the flavour is complete. Use the boiled meats for bollito misto with salsa verde.
Boiling (makes the broth cloudy—must barely simmer). Using only one type of meat (the mix provides complexity). Not skimming (fat and scum cloud the broth). Starting with hot water (proteins seize and cloud the liquid). Over-salting (salt lightly during cooking, adjust at serving).
Pellegrino Artusi, Science in the Kitchen; Marcella Hazan, Essentials of Classic Italian Cooking