Broth

Ingredients

  • lean beef (rump) 2 Kg
  • 6 liters of water
  • one onion
  • three celery stalks
  • one rosemary branch
  • three basil leaves
  • salt

Items needed

  • a large pot
  • a ladle
  • a skimmer
  • a small colander
  • a tureen

Preparation

Place the cold pieces of beef in a large pot two-thirds full of salted water and boil after adding the spices (onion, celery and rosemary). Boil for five hours, occasionally skimming, then pour and serve piping hot.

Photo credit: Emiliano

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