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03 January 2013,01:26 by
J.Sujatha

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SCOTCH BROTH

Serves :
8

Preparation Time :
24 hours

Cooking Time :
2 hours

Preparation Method :

  • Put the peas and beef in a large pan with the stock and 600 ml of water.
  • Bring slowly to the boil and skim the stock as it boils, using a ladle.
  • When all the scum has been removed, add the barley and salt and simmer for 25 minutes.
  • Add the rest of the ingredients and simmer for 2 hours, skim and leave the broth to stand for at least 24 hours.
  • Reheat, to adjust the seasoning and then serve.

INGREDIENTS

  • 500 grams dried peas, soaked for 6 hours
  • 1 Kg of shin of fat removed diced beef
  • 1 litre of Basic Beef Stock 
  • 50 grams barley, rinsed 
  • Salt (to taste)
  • Freshly ground white pepper (to taste) 
  • 1 large carrot, peeled and diced 
  • 1 small turnip, peeled and diced 
  • 1 large leek, washed and thinly sliced 
  • 1 red onion, peeled and finely chopped

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