Scotch Broth
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Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
people
Calories per Serving 529
Ingredients
- 500 g Shin of Beef Cut into small pieces
- 500 g Neck of Mutton or Lamb. Cut into small pieces
- 60 g Pearl Barley
- 2 medium Onions Diced
- 2 small Turnips Cut into small pieces
- 2 large Carrots Diced
- 3 sticks Celery Diced
- 2 cloves Garlic we always used wild garlic leaves
- 1 sprig Thyme or 1/2 tsp dried
- 1.5 ltr Stock Can, carton or cube is OK
- 1.5 ltr Water
- Salt & Pepper to taste
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- PLESE NOTE: You can cook this in the oven or on the stove top, If you have a Slow Cooker use that too.
- First cut the meat into small pieces and remove any excess fat.
- Now add the meat and pearl barley with the water. Bring to the boil and simmer for 11/2 hours on a low heat.
- Then add the diced vegetables and the stock, season with Salt & Pepper and cook for a further 11/2 hours until the meat is tender.
- Now taste and adjust the seasoning to your taste. Sprinkle with chopped parsley just before serving.
- Serve with fresh crusty bread, however I like to serve it with boiled potatoes and a green veg that's in season. I especially love it with Savoy cabbage.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE