Scotch Broth

Name: Scotch Broth
Yield: Yield: 6-8
Cuisine: United Kingdom
Ingredients: 1.5 kg (3 lb) brisket, hough (beef shin), nine holes (beef flank) or other meat suitable for long cooking; 2-3 tablespoons dripping or oil; 1 large onion, finely chopped; 3 medium carrots, finely diced; 50 g (2 oz) pearl barley, washed; Half a medium turnip, finely chopped; 3 L (5 pt) cold water; 50 g (2 oz) dried peas; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 1 whole onion stuck with 4 or 5 cloves; 2-3 tablespoons finely chopped parsley or kail (English spelling: kale); 1 teaspoon sugar; Salt and pepper; 1 marrow bone; 4 stalks of celery, finely chopped; 2 leeks, finely chopped

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

Europe
United Kingdom
Stock
Spicy

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