Brodo di carne (beef soup) with tortellini

Serves Icon
Serves4
Time 02 Hours 20 Minutes
Ingredients
  • 1 kg beef chuck steak (braising steak)
  • 4 tablespoons (80ml) extra virgin olive oil
  • 1 onion, whole
  • 2 carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 2 bay leaves
  • 1 sprig thyme
  • 2 tablespoons tomato paste
  • 4 black peppercorns
  • 4 litres of cold water
  • 340g beef or three cheese tortellini
  • Parmigiano Reggiano, finely grated to serve
  • Sea salt

How to Make It
Step 1

In a large, heavy based stockpot heat half of the olive oil. Add the beef and cook until browned all over. Transfer to a plate and set aside.

Step 2

Heat the remaining olive oil over medium heat. Add the onion and cook for 2 minutes, then stir in the carrot and celery for 5 minutes or until the onion is soft. Stir in the bay leaves, thyme, tomato paste and peppercorns. Cook for 2 minutes, then return the beef to the pan.

Step 3

Pour the cold water over the beef and vegetables. Cover and bring to the boil, then reduce heat to low and simmer for 2 hours. Stir the brood di carne (beef soup) occasionally, skimming any scum that rises to the surface.

Step 4

Remove the stockpot from the heat. Strain the beef soup through a fine sieve into a clean saucepan, using the back of the ladle to extract as much flavour as possible. Season the soup with salt to taste.

Note: The onion, carrots and beef can be served on the side or are perfect to make a pie the following day.

Step 5

Place the saucepan with strained brodo di carne back onto medium heat. Bring to the boil. Add the tortellini, referring to the cooking time specified in pasta packet instructions.

Step 6

To serve, spoon the tortellini among serving bowls and ladle hot brodo do carne over the tortellini. Top with Parmigiano Reggiano – buon appetito.

1 kg beef chuck steak (braising steak)|4 tablespoons (80ml) extra virgin olive oil|1 onion, whole|2 carrots, roughly chopped|1 stalk celery, roughly chopped|2 bay leaves|1 sprig thyme|2 tablespoons tomato paste|4 black peppercorns|4 litres of cold water|340g beef or three cheese tortellini|Parmigiano Reggiano, finely grated to serve|Sea salt

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