How to Make Scotch Broth
Scotch Broth Recipe is a delectable meal good for that serves eight to 10 persons.
Ingredients:
- 3 pounds pounded or grounded stewing lamb or lamb breast with the
- bone removed
- 5 cups of cold water
- 1/2 cup of barley
- 2 tablespoons of butter
- 2 carrots, pared and cubed
- 1 white turnip, skinned and diced
- 2 ribs celery, chopped or 1 pound of kale leaves, deboned and finely
- sliced with the stem or center ribs are removed
- 1 big onion, sliced or shredded
- 1 Turkish or 1/2 California bay leaf
- 3 cups beef broth, (24 fl oz) reduced-sodium
- Salt & pepper to taste
Instructions:
- Place the pounded or grounded lamb breast onto a large pot and pour with cold water.
- Put in the barley and bring the stock to a boil or cook until the lamb meat becomes tender for about one to two hours. If the water has evaporated, add more water to just the right amount.
- For pounded meat, remove the meat from the stock and cut into smaller pieces. Return the meat in the broth. For the grounded meat, just let it simmer until the meat is no longer pinkish in color and set aside. Break the clumps of lamb meat using a fork.
- Melt the two tablespoon of butter in a skillet or pan over medium heat. Add the vegetables and spices namely the onion, carrots, celery, kale, pepper, and salt. Stir until the veggies and onions are cooked and softened usually about 10 minutes.
- Mix altogether the vegetables and lamb stock and simmer for about 10 minutes then serve.
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