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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Scotch Broth is traditionally made with lamb or mutton, but I've always used beef so that's what I'm giving you instructions for here. Ingredients:
broth |
4 lb. beef bones |
2 lb. beef shanks |
1 onion, whole, skin removed |
2 stalks celery, washed |
2 carrots, washed |
3 bay leaves |
soup |
3 carrots, chopped small |
1 small rutabaga, chopped small |
1 large onion, chopped |
1/2 small white cabbage, shredded |
1 cup barley |
4 cups beef broth |
3 bay leaves |
salt and pepper |
Directions:
1. In a soup cauldron combine bones, shanks, onion, carrots, celery and bay leaves. Add water just to cover. Put the lid on the cauldron, bring it to a boil and simmer slowly for 6 hours, adding more water if it is boiling away.
2. After 6 hours, remove and discard vegetables and bones. Cool shanks and chop into pieces and refrigerate until needed. Discard or feed to your cats the fat, etc.
3. Put broth in fridge to bring the fat to the top. Leave overnight. The next morning you can scrape the white fat off the top of the broth.
4. Then, reheat the broth, adding the vegetables, bay leaves, barley, beef broth and salt and pepper. Bring to a boil and simmer until the barley is cooked and vegetables are tender. Then add the beef from the fridge. It is now ready to eat, refrigerate until use or freeze.
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