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Scotch BrothAdded On: Wednesday, August 22, 2007
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Rated by 1 users
- Shelf-life: 2 days
- Cooking time: 180 minutes
- Servings: 8
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Ingredients2 pounds meaty beef soup bones 2 quarts water 6 whole black peppercorns 1 cup chopped carrots 1 cup turnips, chopped 1 cup chopped celery 1/2 cup chopped onion 1/4 cup pearl barley Procedure1.In a large kettle, 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 broth; chill.
3.Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
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