Cooking with My Sisters by Adriana Trigiani

Author:Adriana Trigiani [Trigiani, Adriana]
Format: epub, mobi
ISBN: 978-0-345-53009-7
Publisher: Random House Publishing Group
Published: 2011-06-06T16:00:00+00:00

A Tip from Adri: We like to sprinkle crushed red pepper flakes in the soup to give it a kick.

Beef Broth

2½ pounds beef (brisket or shank)

1 shank bone

6 quarts water

Salt and freshly ground black pepper

Combine the ingredients in a large stockpot, bringing the water to a boil. At that point, skim the top and lower the heat to a simmer. Cook for 2 to 3 hours, adding salt and pepper to taste. Then strain the broth, saving the meat either for the soup or for another purpose. Refrigerate the broth. The next day, skim the congealed fat from the top.

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