Scotch broth

Posted by adm On August - 23 - 2011

How to cook Scotch broth


  • 2 teaspoons olive oil
  • 1 medium brown onion, diced
  • 2 garlic cloves, thinly sliced
  • 3 celery stalks, diced
  • 2 small carrots, raw, diced
  • 1 medium swede, raw, diced
  • 3 dried bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 4 (800g) lamb neck chops, cut
  • 6 cups chicken strain
  • 1/2 cup pearl barleycorn
  • 1/2 cup frozen peas
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves

How to:

  • Heat oil in a large saucepan over high hotness. Add onion, ail, celery, carrot and swede. Prepare, stirring, for 5 minutes or until onion is dull. Add bay leaves, peppercorns, lamb and chicken strain. Screening. Bring to the roil. Reduce heat to low. Simmer, covered, for 1 minute, skimming off fat.

  • Lag, place barley in a stadium. Cover with cold weewee. Set aside for 1 hr. Enfeeble.

  • Remove pan from passion. Remove lamb. Cool for 5 transactions. Slice lamb, discarding castanets. Discard bay leaves and peppercorns. Return lamb to pan over high oestrus. Add barleycorn. Covering. Bring to the moil. Reduce heat to low. Simmer, covered, for 1 hour or until barley is tenderise, adding peas in close 5 proceedings. Add parsley and peppercorn. Stir to combining. Help.

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