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Brodu (Maltese Beef and Vegetable Broth)

Brodu is a Maltese meat broth with large pieces of vegetables, cooked gently until the meat is tender. This is the beef version: the broth can be…

Malta's comforting winter soup - a clear, rich meat broth simmered with seasonal vegetables. Simple, nourishing, and traditionally served on cold days.

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Prep15 minsCook150 minsServes6DifficultyMedium
Watercolour illustration of clear beef broth with potatoes, carrots, cabbage and zucchini.

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

  • Courgettes and zucchini are the same vegetable. Use the name familiar at your greengrocer. Pumpkin can be replaced by a firm winter squash, cut into similar-sized pieces. If bone-in shin is unavailable, ask your butcher for stewing beef and a soup bone. Tenderness will determine the cooking time. If you cannot find fresh Maltese cheeselets, leave them out; the beef and vegetables still make a complete broth.

The recipe

Brodu (Maltese Beef and Vegetable Broth)

15 min prep150 min cook165 min total6 people
Scale:

Ingredients

Ingredients

Method

  1. 1

    Brown the meat (optional but recommended): Heat olive oil in a large heavy-bottomed pot over medium heat. Lightly brown the beef and marrow bone on all sides for 5-7 minutes. This adds extra depth of flavour to the broth.

  2. 2

    Add water and simmer: Add the water, whole or halved onion, halved tomatoes, and chopped celery. Bring slowly to a boil, skimming off any foam or impurities that rise to the surface. Reduce heat to a very gentle simmer - the surface should barely bubble. Cook covered for 1½-2 hours, until the meat is tender and falling off the bone.

  3. 3

    Add vegetables: Add the carrots and potatoes first. After 15 minutes, add the cabbage wedges, zucchini chunks, and pumpkin. Simmer for another 20-25 minutes until all vegetables are tender but not falling apart. If using rice or tiny pasta, add it near the end and cook for the time on its packet, checking that it is tender. Top up with hot water if needed to keep the contents covered.

  4. 4

    Finish: Remove the bones and divide the meat and vegetables between bowls, or reserve the meat for a separate course. Taste the broth and adjust salt and pepper. Add a fresh ġbejna to each bowl if using, ladle over the hot broth, and sprinkle with parsley.

Ingredient Guide

  • Beef on the bone: Shin suits the long, gentle cooking. An extra marrow bone adds richness but is optional.
  • Large-cut vegetables: Carrots and potatoes go in before the softer cabbage, courgettes, and pumpkin, so they can finish cooking together.
  • Water: Start with the stated amount and top up if evaporation exposes the ingredients. A very wide pot may need more.
  • Rice or tiny pasta: These are optional additions, not the base of the soup. Use the packet's cooking time rather than treating every pasta shape alike.
  • Fresh ġbejna: This is an optional cheeselet added at serving; it does not need to simmer with the meat.

Ingredient Substitutions Outside Malta

Courgettes and zucchini are the same vegetable. Use the name familiar at your greengrocer. Pumpkin can be replaced by a firm winter squash, cut into similar-sized pieces.

If bone-in shin is unavailable, ask your butcher for stewing beef and a soup bone. Tenderness will determine the cooking time. If you cannot find fresh Maltese cheeselets, leave them out; the beef and vegetables still make a complete broth.

Tips for a Clear Broth

  • Keep the surface barely bubbling. A rolling boil breaks up vegetables and stirs particles through the liquid.
  • Skim the foam near the beginning and avoid stirring more than necessary.
  • Browning the beef gives a darker, fuller-flavoured broth. Skip that optional step if you prefer a paler result.
  • For broth served on its own, lift out the meat and vegetables and pass the liquid through a fine sieve.

How to Serve Brodu

Serve with Ħobż Malti. For a longer meal, follow a small bowl with Bragioli or another dish from our Sunday lunch collection. For a thicker vegetable soup instead, try Minestra.

Storage and Reheating

For broth without rice, refrigerate within two hours and use within 48 hours or freeze; reheat thoroughly once. FSA guidance.

Divide a large batch into small containers for cooling. If you add rice, cool within an hour where possible, refrigerate, and use within 24 hours; reheat only once until very hot. See the FSA's rice guidance.

For freezing, keeping the broth and meat separate from pasta and potatoes helps preserve their texture. Add the cheeselet when serving.

Frequently Asked Questions

Is Brodu always made with beef?

No. The name describes broth, and other versions use different meat. This recipe's quantities and simmering time are for beef, not a direct chicken substitution.

Why is the meat still tough?

Stewing cuts vary. Keep the liquid at a gentle simmer and cook until the meat yields easily to a fork before adding the vegetables.

Can I leave out the rice or pasta?

Yes. They are optional. Leaving them out also keeps leftover broth from thickening as the starch absorbs liquid.

Recipe adapted from Maltese Recipes.

Storage

No specific storage guidance is provided in the source recipe.

Freezing

Check the recipe notes for any dish-specific freezing guidance.

Reheating

Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.

Keep cooking

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