SCOTCH BROTH

19.07.2008 | Author: Cook | Posted in Barley
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SCOTCH BROTH


Servings: 7
Ingredients: 

  • 2 lb Beef bones, meaty
    • 

  • 2 qt -water
    • 

  • 6    Peppercorns
    • 

  • 1 1/2 ts Salt
    • 

  • 1 c  Carrots, chopped
    • 

  • 1 c  Celery, chopped
    • 

  • 1 c  Turnips, chopped
    • 

  • 1/2 c  Onion, chopped
    • 

  • 1/4 c  Pearl barley, med.
    •

In a large kettle, combine soup bones, water, salt and peppercorns.
Cover an simmer for 2? hours or until the meat comes easily off the bones.
Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat
from bones; dice and return to broth along with the remaining ingredients.
Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until
the vegetables are barley are tender. 6-8 servings (2 quarts).

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