Scotch Broth

Scotch broth staple hearty meal in Ulster and in this recipe Paula uses shin of beef or ‘hough’ to make stock for a warming broth.


Recipe

Scotch Broth

Metric American

1 tablespoon oil
500g shin or shank of beef
Pinch sea salt
100g soup mix or a mixture of dried split peas, yellow and red lentils and pearl barley
2 litres cold water
150g diced turnip or rutabaga
150g diced carrots
1 chopped onion
1 chopped leek
Handful soup celery or a mix of dark celery leaves and parsley
Handful curly parsley, chopped
Salt and pepper to taste

1 tablespoon oil
18ozs shin or shank of beef
Pinch sea salt
4ozs soup mix or a mixture of dried split peas, yellow and red lentils and pearl barley
68 fl oz cold water
5ozs diced turnip or rutabaga
5ozs diced carrots
1 chopped onion
1 chopped leek
Handful soup celery or a mix of dark celery leaves and parsley
Handful curly parsley, chopped
Salt and pepper to taste

Method

  1. Heat the oil in a large stock pan. Season the beef.
  2. Add to the pan and seal on both sides.
  3. Add the water and soup mix. Bring to the boil and simmer for 45 minutes to allow the dried soup mix to soften.
  4. Add the diced turnip/rutabaga, carrots, onion, leek and celery.
  5. Simmer together for 1 hour until the beef is fork tender.
  6. Remove the beef from the soup and shred.
  7. Add the chopped parsley to the soup and allow to cook down for a few minutes.
  8. Add the shredded beef to the soup. Season to taste.
  9. Ladle the Scotch Broth into a soup tureen or bowls.
  10. The flavour will improve if kept to the next day.

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