Scotch Broth

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

Recipe

Metric	Imperial
1 tablespoon oil 500 g shin or shank of beef Pinch sea salt 100 g soup mix or a mixture of dried split peas, yellow and red lentils and pearl barley 2 litres cold water 150 g diced turnip or rutabaga 150 g 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 18 oz shin or shank of beef Pinch sea salt 4 oz soup mix or a mixture of dried split peas, yellow and red lentils and pearl barley 68 fl oz cold water 5 oz diced turnip or rutabaga 5 oz 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

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