Scotch Broth

Strong Beef Stock with Barley and Peas

Preparation info
  • Yield:

    6-8

    • Difficulty

      Easy

Appears in
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: For the best flavour, make up the stock the day before and leave to cool overnight. This allows the fat to solidify on the surface so that any excess may be removed.

Ingredients

  • 1.5 kg (3 lb) brisket, hough (beef shin), nine holes (beef flank) or other meat suitable for long cooking

Method

Cooking the Beef

Put the meat and bone into a large pot and add the water, barley, peas and clove-studded onion. Bring slowly to the boil and skim. Turn down the heat and add the herbs. Season. Cook at a gentle simmer until the meat is tender. Remove meat and set aside. Discard marrow bone.

Cooking the Vegetables

Meanwhile, heat the drippi