How to make, Italian Beef Broth, with a Recipe to make Giant Yorkshire Pudding

Traditional Italian Beef Broth


Hello and welcome, there are nice cold beers in the fridge, so find somewhere to sit and enjoy this cooking adventure. I have a friend here with me, his name is Fabio. we like to cook and experiment with food, we also are mad about eating good home baked and cooked food.

My friend Fabio has just returned from a short break with one of his uncles who moved from their family home in Tuscany to Milan over thirty years ago. His uncle used to work in a factory, but about 25 years ago he decided to open a confectioner’s shop, and now his main customers are some of his old work mates from the factory.He makes over fifty types of bread and bakes twice a day once about 5am and again at about 5pm; this is so people can buy his fresh bread in a morning going in to work and in an evening on their way home.

So Fabio has returned home to England with lots of new ideas for our baking nights, and I can't wait to make a start.

The first is a really satisfying old-style, down-home, broth which is made from either beef, lamb, or pork. This recipe is very much the Mediterranean meets the Pennine hills of Yorkshire, traditional Italian broth served in a large flat Yorkshire pudding.

Location of Tuscany
Location of Tuscany | Source
Milan Catherderl
Milan Catherderl | Source
5 stars from 2 ratings of Italian Broth In Yorkshire Pudding

Tuscany Traditional Food


People from Tuscany such as my friend Fabio, enjoy traditional food and they are very keen to point out the difference between foods from different regions of Italy.

Further north in Milan where his uncle now lives, traditional foods such as Osso Bucco and risottos are the mainstay of family cooking, in a city full of traditions.

The city itself is one of Europe's finest, and represents modern day Italy and yet it still manages to hang on to the old. Its wonderful Gothic cathedral Duomo di Milano takes you back in time whilst the La Scala theatre Opera house fills your senses with music. Milan is a city that truly never sleeps, its business world buzzes throughout the day, its bars, clubs, and theatres hum through the night.

Ingredients

  • 1.5 lbs Beef, any thecut you prefer
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 stalks celery, finely chopped
  • 1-2lbs shin bone
  • 2-3 carrots, chopped
  • 2-3 potatoes
  • 1 red pepper, chopped
  • 1 orange, peeled, segmented
  • Italian selection Basil, oregano, Thyme,
  • 2 tbls Balsamic vinegar, white or black
  • 2 tbls red wine vinegar, good quality
  • 1 tbls sherry

Equipment you will need


You need; cast-iron pot, chopping board, sharp knives, tablespoon and teaspoon for measuring. I also always have a selection of plastic bowls ready for the vegetables after I've chopped them, this keeps your work surface clear and is much better than having everything in a pile in the middle of your work area.

My plastic bowls I've collected over the years, most of them being free, originally containing Christmas puddings, and meet puddings. Oh and don't forget your apron, this prevents the everyday dust and dirt that collects on your clothes from contaminating the food.

Italian Broth in a giant Yorkshire Pudding

Red pepper with piece of shin bone
Red pepper with piece of shin bone | Source
Source
Source

This is what you do


This type of broth when cooked needs to be the constituency of thick soup. So first of all it is necessary to chop the vegetables quite finely, so that they almost melt away in the cooking.

I often watch chefs put the onions etc just into water, but I hate boiled onions. It only takes a moment to soften and lightly fry them.

Preheat your oven to gas mark five 370F-190C

For this dish, once the vegetables are chopped they all going to pan with a tablespoon of good-quality olive oil. Cook them on a low heat until the onions have gone transparent and softened.

Usually I do this in my cast-iron pan, anything that sticks to the pan can be deglazed using some wine or wine vinegar which all helps the taste along.

Place your meat into the pan keep turning it until it is brown all over. Put the bone into your cook pot, and add one and a half pints of chicken stock. Put the lid on and cook on the hob until the stock is boiling. Add your orange segments, but not the herbs, they go in twenty minutes before the end of cooking.

Now place the cook pot onto the bottom shelf of your oven for 2 hours.

Open another beer, but on your favourite CD and chat with friends.

Carefully remove from oven. Add your herbs. Replace the lid and leave ontop of the oven whilst you cook the Yorkshires. This standing time for your cook pot is very important, it allows the meat to rest and draw back some of the juices lost in the heat of cooking. It will keep on cooking just from the heat of the cook pot for at least half an hour, especially left on top of the hot oven.

Cook Time

Prep time: 45 min
Cook time: 2 hours 30 min
Ready in: 3 hours 15 min
Yields: serves four
a proper Yorkshire oven tin
a proper Yorkshire oven tin

Equipment you need for your Yorkshire Pudding

First you need a good mixing bowl that will hold all the ingredients and not spill as you mix.

Oven tins; you can buy proper Yorkshire pud tins, but these days there is a tendency to use muffin tins.

my grandmother used to use a roasting tin, and she would make a special one for grandad in a one pound loaf tin. Ideally though, you need a tin which is quite flat in design.

My mother's tins were completely black, fully seasoned, with their own natural nonstick coating that gave the Yorkshire's a more intense flavour. Nowadays people tend to want everything scrubbed squeaky clean, which adds nothing to the flavour.

Drinks Cabinet

The obvious wine to serve here is a Chianti, full bodied, and a perfect compliment to the food.

You might try a wine made from the Merlot grape which has a slightly different flavour and I think would be just as good depending on the vineyard.

Assam tea with lemon makes a good drink here, the lemon refreshes the mouth and cuts through the slightly fatty taste of the meat. Don't forget to warm the pot. An absolute must for good tea is a china tea cup, I know it goes without saying that tea only tastes right when held in wafer thin china cup.

Darjeeling is another alternative, it has much more tannin and is therefore far dryer in taste than Assam.

Enjoy.

Ingredients for Yorkshire Pudding

(click column header to sort results)
   
   
   
4
medium eggs
 
1 cup
plain or all purpose flour
sifted
1good pinch
salt
 
1 good pinch
sugar
caster
4 tbls
cold full cream milk
 

Instructions For Making Yorkshire Puddings

  1. Preheat the oven 430f 230C. gas mark 7
  2. Place oven tins in oven with a knob of beef lard, or with a small drop of your preferred oil
  3. Combine eggs and milk do not whisk them,
  4. Add flour and salt. I always put the mix into the fridge for 30 mins so that it is as cold as possible when it goes into the oven.
  5. When the oven tins are smoking blue, then three-quarter fill your tins and put them straight back into the oven.
  6. Cook for 25-30 minutes
  7. Turn heat down to 350F gas mark 4 and cook for another twenty minutes.
  8. The pinch of sugar is the secret ingredient. It is not so much to sweeten the pudding, but to lift the flavour, commercially they call it flavour enhancement.

Yorkshire Puddings filled with Italian Goodness

As soon as the Yorkshires are ready serve them on your very best dinner plates, fill with the Italian broth. Garnish with a sprig of sweet basil, or corriander.

We loved this combination of food, the delicate flavours of the herbs and the strong batter of the Y.puddings made a really delicious meal.

Should there be any leftovers, not likely at my house, this dish will freeze perfectly and will be just as good when thawed.

Enjoy.

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Comments 22 comments

LaThing profile image

LaThing 4 years ago from From a World Within, USA

Great recipe! My mouth is already watering..... My family will love this, anything with Yorkshire pudding! Have to try it! The hub looks great, pictures are so good, I could just eat the last one... lol

Sharing for sure, and awesome!


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

LaThing

many thanks for such an enthusiastic reply, and for pressing a few buttons too.

I'm sure it will make a great family meal.

regards

Tony


Judi Bee profile image

Judi Bee 4 years ago from UK

What a great idea! Photos look fantastic too - thanks for sharing.


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Judi Bee

thank you for your sit and kind comments. I hope you give it a try.

regards

Tony


KoffeeKlatch Gals profile image

KoffeeKlatch Gals 4 years ago from Sunny Florida

Teriffic recipe. I will be trying it. I never thought of using orange in a beef broth before. Up and awesome.


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Koffeeklatch Gals

many thanks for your visit and kind comments, and the Up and awsome too.

It adds a little tang of citrus, which is something I like. I hope you try and enjoy.

regards

Tony


kashmir56 profile image

kashmir56 4 years ago from Massachusetts

Hi my friend, a very interesting hub with a fantastic recipe that was well explained and easy to follow,well done !

Vote up and more !!! SHARING !

Hope you had a great weekend my friend,have a awesome week and hope you have some warm weather to enjoy .


Angela Brummer profile image

Angela Brummer 4 years ago from Lincoln, Nebraska

Okayy now I am hungry!!! Thanks for sharing!


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Hi Kash, the weather has been great, and really good for the plants which were short of some sunshine.

thank you for comment and votes and well wishes too.

take care

Tony


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Angela, I hope you try and enjoy, I just love Yorkies with anything real yummy food.

thank you for comment and calling by.

take care

Tony


Derdriu 4 years ago

Tony, What an appealing, enticing, welcoming combination of Italian beef broth and Yorkshire pudding! In particular, I like how you personalize the recipe as part of the continued adventures of Chefs Tony and Fabio in the kitchen. Also, it's so helpful to have the prepping tips, such as the role of Grandmother's tried but true muffin tin. Additionally, I welcome the drink recommendations -- 2 wines! 2 teas!.

Respectfully, and with many thanks for sharing oh Proper Champion Yorkshireman, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu,

I thought you might like this combination with your liking for Yorkshire and Italian food. Many thanks for the kind and useful comments which are always a pleasure to read from such an inspiring hub author as yourself.

I must bid you fond farewells and ride off into the sunset on mi bike.

regards

Tony


viking305 profile image

viking305 4 years ago from Ireland

I love to eat Yorkshire pudding but have never tried to cook it from scratch at home. But I will now! Thank you for an easy step by step guide. Most of my meals are home made so I love to find great new recipes.

Italian beef broth in a giant Yorkshire pudding ... Awesome!

Sharing with followers and Twitter. Voted 5 stars too


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Viking305

thank you for your enthusiasm for this recipe and dish. I have Italian friends, and consequently they influence a lot of my recipes, but I'm still a Yorkshireman and those puds are part of my growing up and kitchen interest.

many thanks for the votes and stars.

regards Tony


tirelesstraveler profile image

tirelesstraveler 4 years ago from California

Still trying to sort out what the broth would taste like. The red pepper looks hot and spicy. I have never had Yorkshire Pudding. Looks tasty.


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

tirelesstraveler,

You must try Yorkshire Pudding, it is the most delicious comfort food in the world. The red pepper adds colour rather than heat in this instance, but the two things go together like strawberries and cream.

many thanks for calling in and commenting.

cheers

Tony


ChristyWrites profile image

ChristyWrites 4 years ago from British Columbia, Canada

Oh this recipe sounds fabulous! My family is English heritage we do like our yorkshire puddings. Thanks for the great share.


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

ChristyWrites,

thank you for your comment, I hope you try this delicious combination. Yorkshire Puds are great with anything.

regards

Tony


Greensleeves Hubs profile image

Greensleeves Hubs 4 years ago from Essex, UK

Tony; I only know of you via Derdriu, but having looked at some of your recipes for a HubPage review I've been doing on Italian Cuisine, I can see why she likes your pages. I felt I had to include this one (or the Smoked Salmon and Caviar Bruschetta - it was a close run thing!) The review's just been published so I hope at least one or two more people find their way to your recipes as a result!

I picked this one because it has clear instructions, is well illustrated, and is written in a friendly manner. Good job! Voted up. Alun.


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Alun, thank you for the interest and comments with vote. I look forward to seeing the review.

Derdriu is a big fan of Italian cooking and I'm delighted to say a regular vistitor.

regards

Tony


Beth100 profile image

Beth100 3 years ago from Canada

Oh my Tony!!! This is scrumptious!! I have not had Yorkshire pudding in years, and now I have a terrible craving for them! Do you think you can send me some? :D

I will have to make some (on my own, I guess) very soon.

Thank you for the brilliant recipes!! I am drooling as much as Pavlov's dog!

Peace and Light

Beth


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

HI Beth

sorry for such a delay in replying, I'd love to send some in the post to you, but I'm not sure how well they will travel. I hope that you've given the puds a go.

regards

Tony

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