Memorylanescotchbroth Food

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SCOTCH BROTH



Scotch Broth image

This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.

Provided by Millereg

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs lamb breast (with bone) or 3 lbs stewing lamb (with bone)
8 cups cold water
1/2 cup pearl barley
2 tablespoons butter
2 carrots, peeled and diced
1 turnip, peeled and diced
2 celery ribs, diced
1 onion, diced
seasoning

Steps:

  • In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
  • Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
  • Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
  • Remove meat from broth; cut meat from bone and cut in small pieces.
  • Discard the bones and return the meat to the soup.
  • Continue simmering.
  • In a skillet, melt the butter over medium heat.
  • Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
  • Add the vegetables to the soup.
  • Simmer for about 10 minutes, or until the vegetables are tender.
  • Add salt, pepper, and seasonings to taste.

PEARLY SCOTCH BROTH



Pearly Scotch Broth image

This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread.

Provided by PaulaG

Categories     Stocks

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 shoulder lamb chops
1/3 cup pearl barley
1 large carrot, peeled and cubed
2 leeks, white part only, cut into 1/2-inch pieces
1 -2 celery rib, thickly sliced
6 cups water
salt
pepper
1/4 cup parsley, chopped

Steps:

  • In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
  • Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
  • Ladle into serving dishes and garnish with parsley.
  • Enjoy!

SCOTCH BROTH



Scotch Broth image

Make and share this Scotch Broth recipe from Food.com.

Provided by Candy in Tyrone

Categories     Low Cholesterol

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

500 g stewing beef
1 bay leaf
2 carrots, peeled and chopped
225 g turnips or 225 g swede, peeled and chopped
1 onion, chopped
1 leek, cleaned and sliced
6 tablespoons pearl barley
2 tablespoons chopped fresh parsley
2 beef bouillon cubes
ground black pepper
4 pints water

Steps:

  • Slice the beef into bite sized pieces. Place in a large saucepan with the bay leaf, bouillon cubes, seasoning and 2.3 litres/4pints water. Slowly bring to the boil, cover and simmer for 1hour.
  • Add all the vegetables and barley, then salt and freshly ground black pepper to taste. Return to the boil, cover and simmer for a further 1hour or until all the vegetables, barley and beef are really tender.
  • Remove from the heat, remove the bay leaf. Skim off any fat which is floating on the surface. Adjust the seasoning to taste and stir in the parsley. Serve in bowls with crusty bread.

Nutrition Facts : Calories 189.4, Fat 4.2, SaturatedFat 1.8, Cholesterol 53.5, Sodium 460.4, Carbohydrate 18.2, Fiber 3.7, Sugar 4.2, Protein 20.6

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