Biba's Meat Broth

2 quarts


  • 2 pounds veal shanks, bones, and scraps

  • 2 pounds beef scraps and bones, preferably knuckle bones

  • 1 pound chicken bones and scraps

  • 2 small carrots, roughly chopped

  • 1 large celery stalk, roughly chopped

  • 1 medium onion, quartered

  • 3 sprigs flat-leaf parsley

  • 2 small ripe tomatoes

  • Coarse salt


  1. Wash the bones, meat scraps, and vegetables thoroughly under cold running water. Place all of the bones, scraps, and vegetables in a large stockpot. Add enough cold water to cover by 3 to 4 inches. Partially cover the pot, and bring just to a boil over medium heat. As soon as water begins to bubble, reduce heat to low, and skim off all foam that has risen to the surface. Simmer gently for 3 hours. Season with salt during the last few minutes of simmering.

  2. If you are planning to use the broth within a few hours, strain it through a fine-mesh strainer directly into another pot, and remove the fat that comes to the surface of the broth as it cools. If the broth is for later use, strain it, divide it among several small containers, and place the containers in a bowl of ice water to cool completely. The broth can be kept in the refrigerator, in airtight containers, for up to 3 days or frozen for up to 2 months. Before using the broth, remove the fat that has solidified on the surface, and bring to a full boil.

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