Scotch Broth
From auntybea 15 years ago
- 30-00 minutes to make
- Serves 6
Scotch Broth is traditionally made with lamb or mutton, but I've always used beef so that's what I'm giving you instructions for here.
Ingredients
- Broth: shopping list
- 4 lb. beef bones shopping list
- 2 lb. beef shanks shopping list
- 1 onion, whole, skin removed shopping list
- 2 stalks celery, washed shopping list
- 2 carrots, washed shopping list
- 3 bay leaves shopping list
- Soup: shopping list
- 3 carrots, chopped small shopping list
- 1 small rutabaga, chopped small shopping list
- 1 large onion, chopped shopping list
- 1/2 small white cabbage, shredded shopping list
- 1 cup barley shopping list
- 4 cups beef broth shopping list
- 3 bay leaves shopping list
- salt and pepper shopping list
How to make it
- In a soup cauldron combine bones, shanks, onion, carrots, celery and bay leaves. Add water just to cover. Put the lid on the cauldron, bring it to a boil and simmer slowly for 6 hours, adding more water if it is boiling away.
- After 6 hours, remove and discard vegetables and bones. Cool shanks and chop into pieces and refrigerate until needed. Discard or feed to your cats the fat, etc.
- Put broth in fridge to bring the fat to the top. Leave overnight. The next morning you can scrape the white fat off the top of the broth.
- Then, reheat the broth, adding the vegetables, bay leaves, barley, beef broth and salt and pepper. Bring to a boil and simmer until the barley is cooked and vegetables are tender. Then add the beef from the fridge. It is now ready to eat, refrigerate until use or freeze.
The Rating
Reviewed by 7 people-
Excellent! I love the barley!
shine
in Rainier loved it
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Sounds hearty and delicious, I too am a big lover of the barley! Thanks for sharing! ;D
laurakaay
in Oroville loved it
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Love it - thanks so much!
lunasea
in Orlando loved it
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