Almost every Sunday in kitchens across Northern Italy you’ll find a large pot of “Brodo di Carne” simmering on the stove.

The broth is used throughout the week in risottos and soups.

The meat is sliced up and served with pesto like sauce called “Salsa Verde” (not to be confused with the Mexican salsa of the same name) or “mostarda di cremona”.

I like to use the meat for sandwiches to go into packed lunches.

Sun Oven Italian Meat Broth


For the Broth

4 pounds beef chuck, with bone

2 small onions, peeled

2 carrots, peeled

2 celery stalks, with leaves

3 bay leaves

5 whole cloves

3 juniper berries (optional)

1/4 teaspoon whole black peppercorns

12 cups water

1 teaspoon kosher salt


Remove the leveling tray from the Sun Oven and place a wire rack on the floor of the cooking chamber before setting it out to preheat.

Combine all the ingredients in a large stock pot. Cover and cook in the Sun Oven 3 to 4 hours. Remove the meat. Strain the broth in a colander lined with cheese cloth. Discard the solids. Let broth cool then skim the fat off.

Salsa Verde

1 bunch flat-leaf Italian parsley, leaves only

Handful of fresh basil leaves

3 anchovy fillets, finely chopped

1/2 spring onion, white only, chopped

1/2 clove garlic

1/2 cup olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Place all the ingredients in a food processor and blend to a paste.








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