Thursday, January 3, 2013,1:26 AM
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PrintSCOTCH BROTH
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Put the peas and beef in a large pan with the stock and 600 ml of water.
- Bring slowly to the boil and skim the stock as it boils, using a ladle.
- When all the scum has been removed, add the barley and salt and simmer for 25 minutes.
- Add the rest of the ingredients and simmer for 2 hours, skim and leave the broth to stand for at least 24 hours.
- Reheat, to adjust the seasoning and then serve.
INGREDIENTS
- 500 grams dried peas, soaked for 6 hours
- 1 Kg of shin of fat removed diced beef
- 1 litre of Basic Beef Stock
- 50 grams barley, rinsed
- Salt (to taste)
- Freshly ground white pepper (to taste)
- 1 large carrot, peeled and diced
- 1 small turnip, peeled and diced
- 1 large leek, washed and thinly sliced
- 1 red onion, peeled and finely chopped
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