Scotch Broth I Chef John Recipes

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Scotch Broth I

"This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor."

Ingredients :

• 2 pounds meaty beef soup bones
• 2 quarts water
• 6 whole black peppercorns
• 1 cup chopped carrots
• 1 cup turnips, chopped
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup pearl barley

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H

• In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
• Remove bones. Strain broth; chill.
• Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Notes :

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