Recipe: Brodo for M. O'Reilly/WI

When I found Mario Batali's Lasagne recipe, there were actually several of his. I didn't realize that I had posted the one that calls for Brodo. I was actually avoiding it since I had no clue what Brodo was. Now that you asked, I had to find out so that I could answer your question. It is evidently a stock made from both chicken and beef (and veal) so if one doesn't have this on hand in their freezer, I think you could substitute a cup of chicken stock or broth and a cup of beef stock or broth??!? But, then, I am no Mario Batali. He might shudder if he read this :->!!! Anyway, now we know what Brodo is :->!! I would have thought that you could freeze it for longer than a month but one should probably follow his recommendations. Here is his recipe:

From Mario Batali
Brodo:
1 pound beef scraps
1 pound beef or veal bones
1 pound beef tongue, cut into 4 or 5 pieces
1 (4 to 5 pound) stewing hen, cut into 6 pieces
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
10 to 12 quarts cold water
Salt and pepper

Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface. After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool. Refrigerate stock in small containers for up to a week or freeze for up to a month.