Brodo di Manzo from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Place the bones in a large heavy-based saucepan or stockpot of cold water and bring to the boil. Drain and rinse the bones and the pan. Set the bones aside. Heat the oil in the saucepan over medium...
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Cooking tools:
- Stockpot
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
Ingredients
- 50 ml grapeseed oil
- 3 kg beef neck and tail bones, cut into 2.5 cm lengths
- 1 clove garlic, roughly chopped
- 1 stalk celery, roughly chopped
- 2 large onions, roughly chopped
- 2 large carrots, roughly chopped
- 3 litres water
- 1 star anise point
- 1 sprig rosemary
- 2 sprigs thyme
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