Suggested wine pairing: Italian House Wine
Author: Stefano Corvucci
- 450g Beef Brisket (1lb)
- 450g Beef Belly (1lb)
- 1/2 Chicken, in 2 pieces
- 2 Carrots
- 2 stalks Celery
- 2 Small Onions
- 4 Cherry Tomatoes
- 4 Cloves (Put into the onions)
- 6 pints Cold Water
- 1 handful Coarse Salt
- 1 Knee Bone
Put all ingredients in a pot with cold water and boil for 3 hours at least.
Skim once in a while. If water evaporates too fast, you can add some more, but in order to let the ingredients release their juices you need 3 hours boiling at least.
At the end taste to adjust salt, strain through a sieve and degrease (grease will be on the surface).
Stock is an extremely important dish in bolognese cooking.
You can boil pasta in it, such as Tortellini, Passatelli and Cappelletti. These are classics for Christmas Lunch and several important occasion.
But a good stock is also essential for cooking several recipes, such as Risotto, Soups, etc…
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