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