Beef and Barley Broth

    Beef and Barley Broth


    9 people made this

    The classic 'Scotch Broth,' just the thing for a cold or a cold day! Feel free to use lamb neck instead of beef.

    Serves: 8 

    • 1 kg meaty beef soup bones
    • 8 cups (2 litres) water
    • 6 whole black peppercorns
    • 5 carrots, chopped
    • 2 turnips, chopped
    • 2 stalks celery, chopped
    • 1 onion, chopped
    • 4 tablespoons pearl barley

    Preparation:20min  ›  Cook:2hours40min  ›  Ready in:3hours 

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

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